The Recipe Exchange: Gluten Free Brownies

My friend Lina over at Lin´s Recipes decided to host a Recipe Exchange. What a brilliant idea! I chose to do these Gluten Free Brownies from Trupti . Idon´t usually make brownies but when I told my husband that I was making them he was very enthusiastic. He subsequently wondered why I don´t make them more often! Thank you Trupti for posting this in the challenge. My husband is quite grateful and so am I! These are just lovely!!

I used my brownie pan from Chicago Metallic.

This is really worth the purchase!

 

INGREDIENTS:

330g semisweet chocolate chips [I used Valor baking chocolate.]

80g or 6 tablespoons unsalted butter

180g or 3/4 cup sugar

40 g or 1/3 cup cornstarch

30 g or 1/4 cup unsweetened cocoa powder

1/2 teaspoon fine salt

1 teaspoon pure vanilla extract [I used orange extract]

3 large eggs

80g or 1 cup chopped walnuts

METHOD

Preheat oven to 180 degrees C

Lightly butter an 10-inch square baking pan or a rectangular pan and line with parchment paper, leaving a 2-inch overhang on all sides. This makes it easy to lift the brownie once baked.

Sift together cornstarch, cocoa powder, and salt.

In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.* I made a little mistake here!I melted the chocolate and butter on low heat in a small pot. I didn´t remove it from the heat and added the rest of the ingredients. I think this affected the consistency but still, the result was fabulous! If you decide to  melt the chocolate and the butter on the stove, remove it immediately after it is fully melted and pour it into a bowl!

Stir in sugar and vanilla extract in the chocolate.

Stir in eggs, one at a time, until well combined.

Add cornstarch mixture and stir vigorously until mixture is smooth. Mix in the walnuts at this point of time.

Pour batter into the prepared pan and smooth the top.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes at 170 degrees C.

Let cool completely in the pan on a wire rack.

Using paper overhang, lift the brownie out of pan and cut into squares.

Enjoy! 🙂