Notice that you need 4 eggs total for this recipe. You’ll use 2 whole eggs + 2 extra egg yolks. I’m sure you can come up with another yummy use for the leftover whites!
PREP TIME: 20 minutes
COOK TIME: 35 minutes
ADDITIONAL TIME: 1 hour 30 minutes
TOTAL TIME: 2 hours 25 minutes
Ingredients
- 1/3 cup Dutch-processed cocoa
- 1/2 cup plus 2 tablespoons boiling water
- 2 oz. unsweetened chocolate, finely chopped (I use Baker’s squares)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup plus 2 tablespoons oil (corn, canola, vegetable, or coconut)
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 1/2 cups sugar
- 1¾ cups good quality gluten-free flour blend*
- 1/2 tsp. xanthan gum (*see note)
- 3/4 teaspoon salt
- 6 ounces semi-sweet chocolate chunks or chips
Instructions
- Preheat oven to 350°. Make a foil sling: Cut 18″ length foil and fold lengthwise to 8″ width. Fit foil into the length of a 13×9″ baking pan (I recommend using a metal one), pushing into corners and up the sides of the pan; allow excess to overhang pan edges. Cut 14″ length foil and fit into the width of the pan in the same manner, perpendicular to the first sheet. Spray foil with nonstick cooking spray.
- In a large microwave-safe bowl, whisk cocoa and boiling water together until smooth. Add unsweetened chocolate and whisk until the chocolate is melted. If you need to, place the bowl in the microwave in 30-second increments to help melt the chocolate.
- Whisk in the melted butter and oil. The mixture may look curdled at this point and that’s okay! Add eggs, yolks, and vanilla extract, and continue to whisk until smooth and homogenous.
- Whisk in sugar until fully incorporated.
- In a small bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), and salt.
- Stir the flour mixture into the wet ingredients and mix with a rubber spatula until combined.
- Fold in the bittersweet or semi-sweet chocolate pieces.
- Scrape batter into prepared pan and bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1 1/2 hours.
- When cool, cut and serve! The foil sling makes it easy to pull them out and place on the cutting board for easy cutting. These cut very nicely with a plastic-bladed cutter.
- If you use a glass baking dish, cool the brownies 10 minutes, then remove them promptly from the pan so they don’t overbake in the hot pan.
- Store leftovers at room temperature.
Notes
*Dairy-free adaptation: Use non-dairy alternatives for butter, and use non-dairy chocolate.