Fudgy Gluten-Free Brownies

by Kim on February 12, 2012

We had friends visiting for the weekend, and one of them is gluten-free, so I thought it was time for my first gluten-free baking adventure. I scoured the internet, spent some time on good old Pinterest, and eventually settled on this recipe.

To be clear, there is nothing healthy about this recipe. It’s loaded with butter, sugar, chocolate, and general naughtiness. But being a rookie in the gluten-free world, I wan’t feeling confident enough to attempt any healthy substitutions on my first try. The result: Ooey. Gooey. Chocolatey. Sinfulness.

Make sure you have milk in the fridge. For real.

Fudgy Gluten-Free Brownies

6 tablespoons unsalted butter
8 oz semisweet chocolate chips
3/4 cup sugar
2 large eggs at room temperature
1 tablespoon cocoa powder
3 tablespoons cornstarch
optional: 1 cup chopped nuts and additional chocolate chips


  1. Preheat oven to 350.
  2. Line an 8-inch square pan with foil. Lightly grease the foil with butter-flavored non-stick cooking spray.
  3. Melt the butter and chocolate in a medium saucepan over low heat, stirring constantly until smooth. (Ideally, use a double-broiler, but I took the lazy route. I melted the butter first and then added the chips to avoid scorching.)
  4. Remove from heat and stir in sugar. Add eggs one at a time.
  5. Sift together cocoa powder and cornstarch in a small bowl. Add to chocolate mixture.
  6. Beat batter vigorously for 2-3 minutes until relatively smooth. (Super important! My batter was still a little grainy after a few minutes, but it turned out fine.)
  7. Add nuts and chocolate chips if you want.
  8. Bake 30 minutes or until brownies are just set in the center. Don’t overbake!
  9. Cool and devour.

I’m not kidding about that milk.


Unrelated side note: I went to Home Depot yesterday and got this gorgeous hyacinth for $6.99. Beautiful, and my kitchen now smells amazing. Even though it hasn’t been that intense of a winter (SO FAR…?!?), it’s nice to have a random hint of spring in the house. *Ahh*

Baking gluten-free got me thinking: are there health benefits to going gluten-free, even if you don’t need to? It’s such a huge fad right now–what’s behind it?

The answer: I have no idea. This article suggests that it could give you more energy, but this one says it could lead to weight gain and nutritional deficiencies (in prepared foods, less gluten is often paired with more fat and sugar). This article says it’s all about moderation and variation, even if you’re not sensitive to gluten. I can see watching your carb intake, but to completely cut out the nutritional benefits of wheat when you don’t have to?

I feel horrible for those who actually have celiac disease and can’t eat gluten. But as for me and my house, we’re sticking to our pasta and bread.

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