Monday, January 31, 2011

Chocolate Velvet Brownies with me on Steven & Chris

No pureed prunes, pureed black beans or applesauce.

These are gimmick-free, but they're still Gluten-free!!

You don't need any weird ingredients to make the most perfect, fudgy and moist Chocolate Velvet Brownies that just happen to be gluten-free!


Steven & Chris definitely enjoyed them...they're so fudgy that they made Chris start talking like Bill Cosby...strange.

If you missed the show, you can catch it online here.

Oh, and you probably want the recipe right?


You can also find the recipe on the Steven & Chris website and show your love by "Like"-ing them through facebook too!

Chocolate Velvet Brownies

Ingredients

4 oz dark chocolate (minimum 60% cocoa solids), coarsely chopped
6 tbsp butter, at room temperature
1 cup granulated sugar
¼ tsp salt
1/3 cup cornstarch
5 tsp Dutch-processed cocoa powder
¼ tsp baking powder
1 tsp pure vanilla extract
2 large eggs, at room temperature

Preparation

1. Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang at each end and butter-exposed sides.

2. Place chocolate and butter in a large heatproof bowl set over a pot with ½-inch simmering water. Stir chocolate with a rubber spatula until completely melted, smooth and glossy. While warm, stir in sugar and salt. Let stand 3-5 minutes to cool slightly.

3. Meanwhile, sift together corn starch, cocoa powder and baking powder in a medium bowl. Stir to combine.

4. Add vanilla extract to slightly cooled chocolate mixture and stir to combine. Stir in eggs, one at a time, using a wooden spoon or rubber spatula until well incorporated. Add corn starch mixture and stir into chocolate mixture until blended and smooth. Pour batter into prepared pan and bake until slightly puffed, shiny and cracked at the surface, about 25 minutes. Transfer to a wire rack and let cool completely. Refrigerate at least one hour before cutting into squares.
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