Did you miss me? I’ve been MIA for awhile but don’t really know what has kept me from updating the blog besides life! Now that I’m working a normal 40hr per week job, I have more of a life and therefore will have more time to write. Just maybe not so many recipes to share (who wants to cook when it’s 103 degrees outside?).
I took advantage of the holiday weekend and made a quick trip up North where my mom and I met up to visit my brother. It was the first time in months where I had more than a day off of work and the temperature was under 100 degrees. I was one happy camper. We had sibling bonding time and made these super fudgy brownies that are out of this world delicious. And they are naturally gluten free 🙂
6 tablespoons (85g) butter, salted or unsalted
8 ounces (225g) bittersweet or semisweet chocolate, chopped
3/4 cup (150g) sugar
2 large eggs, at room temperature
1 tablespoon unsweetened cocoa powder, natural or Dutch process
3 tablespoons (30g) corn starch
optional: 1 cup (135g) nuts, toasted and coarsely chopped
1. Line the inside of an 8-inch (23 cm) square pan with foil so that it goes up the sides to the rim. Lightly grease the foil with butter or non-stick cooking spray. Preheat the oven to 350º (180ºC).
2. Melt the butter and chocolate (and salt, if using) in a medium saucepan over very low heat on the stove top, stirring constantly until smooth. Add the butter to the pan first, which melts faster than the chocolate, so you don’t burn the chocolate.
3. Remove from heat and stir in the sugar, then the eggs, one at a time.
4. Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture. Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit.
6. Bake for thirty minutes, or until the brownies feel just set in the center. Do not overbake. Remove from oven and let cool completely before removing from the pan and slicing.