Heavenly Gluten-Free Brownies
If you love anybody enough this Valentine’s Day you will give them brownies. OK, chocolate dipped everything is nice too, a box of chocolates is (somewhat) thoughtful, and this ice cream, well, this ice cream really really speaks the language of love — kisses. But…nothing equates to brownies to put a smile on his/her face. Trust me on this one.
Of course, it doesn’t hurt that these brownies are gluten-free, or that they contain less sugar and butter than most brownies out there. It doesn’t hurt that they’re so outrageously heavenly either. Now, that’s LOVE.
GLUTEN-FREE BROWNIE RECIPE
Yield: 8 to 12 servings
Prep Time: 5 min
Cook Time: 20 min
6 tablespoons unsalted butter
10 ounces bittersweet chocolate chips
2 large free-range eggs
1/3 cup turbinado sugar
1 teaspoon vanilla extract
½ cup tapioca starch
1/8 teaspoon salt
Preheat the oven to 335 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.
Melt the butter and chocolate in a large glass or plastic bowl in the microwave for 1 ½ minutes, stirring at 30 second increments. Set aside.
In a separate bowl, lightly whisk the eggs, sugar and vanilla extract, just enough to mix them (no need to aerate the eggs).
Add the egg mixture to the chocolate mixture and whisk well. Sift in the tapioca starch and salt, and whisk well to incorporate the ingredients.
Pour the batter (which should be pretty thick and sticky) in the prepared pan. Place on the middle oven rack and bake 20 minutes, or until set but not completely dry.
Let cool and enjoy.