Brownies From A Saucepan - Gluten Free
8 Tbsp unsalted butter
1/4 cup Ghiradelli 100% Unsweetened Cocoa Powder
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tsp Nielsen Massey Vanilla Extract
2 large eggs, beaten
1/4 cup cornstarch
1/2 tsp sea salt
1/2 cup Enjoy Life Dark Chocolate Morsels
Powdered sugar for dusting (check label for ingredients - some bargain brands contain wheat)
Preheat the oven to 350 degrees. Lightly oil an 8X8 baking pan and dust with cornstarch.
Melt butter in a medium-size saucepan over low heat; stir until melted. Add cocoa powder; stir until smooth and thickened. Remove pan from heat; add brown sugar, granulated sugar, and vanilla and stir until smooth. Pour eggs into the mixture; stir. Add cornstarch with salt; and stir until the batter is smooth. Fold in the chocolate morsels.
Pour the batter into the prepared baking pan. Bake the brownies until the edges are firm, the top is shiny, and the center is just set, 25 to 30 minutes. Bake gooey brownies 25 minutes; chewy brownies 30 minutes.
Remove baking pan from the oven and cool brownies for 1 hour before removing. Cut into 1 inch squares, if desired.
Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days.
Makes 64 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Allergy Warning: Contains milk and eggs