Recipe: Gluten-Free Fudgy Moist Brownies
FULL RECIPE: Scroll to the bottom for the full recipe and instructions.
Ok, who doesn't love a gooey, chocolatey fudgier brownie? We think these may be the best brownies you'll ever make - maybe the best you've ever tasted. This recipe involves melted butter, high speed egg whisking for 10 minutes, and A LOT of chocolate. It's a bit more work than your everyday brownie mix- but we think you'll agree the results are worth it.
Ingredients for 24 brownies
1, 9"x13" pan (Or divide ingredients by half for an 8"x8" pan)
2 ½ sticks unsalted butter, plus more, softened, for greasing
1 1/3 cup good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped
¾ cup unsweetened dutch process cocoa powder, divided in half into two bowls
1 tablespoon espresso powder
2 cups granulated sugar
½ cup dark brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons kosher salt
6 large eggs
1 cup Fox and Son Gluten Free Funnel Cake Mix
flaky sea salt, for sprinkling
Position a rack in the middle of the oven and preheat to 350°F (180°C).
Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer or in a bowl mixer with a whisk attachment on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of thick pancake batter.
With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.