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Gluten-free brownies

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 3.98 oz (113 gr) semisweet chocolate, cut into small pieces
  • 1/2 C (3.98 oz) (113 gr) unsalted butter
  • 1/3 C (0.98 oz) (28 gr) unsweetened cocoa powder
  • 1/2 tsp instant coffee (soluble)
  • 2 tbsp (1 fl oz) (30 ml) vegetable oil, soft flavored (sunflower, canola, corn)
  • 2 eggs, big
  • 1/3 C (2.30 oz) (66 gr) white sugar
  • 1/3 C (2.30 oz) (66 gr) brown sugar
  • 2 tsp (0.33 fl oz) (10 ml) vanilla extract
  • 2/3 C (3.50 oz) (100 gr) gluten-free flour (bob's red mill* for example)
  • 1/4 tsp (0.04 oz) (1.2 gr) salt
  • 1/2 C (3 oz) (85 gr) chocolate chips, dark chocolate or semisweet chocolate

Method
 

  1. Preheat the oven to 356º F (180° C). Grease with butter and line a square cake pan of about 8.66 inches (22 cm) wide with parchment paper. Also, in a small bowl, sift the flour with the salt.
  2. Melt the chocolate with the butter, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add both ingredients to a large heat-resistant bowl and place it on top of the pot with water (without touching the water) so that they melt with the steam.
    The second is in the microwave, adding both ingredients to a medium microwave-safe bowl and then melting them for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the chocolate is completely melted.
  3. To the same bowl with the chocolate, add the cocoa powder, the soluble coffee and the oil. Mix with a rubber spatula so that all the ingredients are perfectly integrated. Let this mixture sit until completely cooled.
  4. In a large bowl, add the eggs with the two types of sugar and the vanilla extract and beat with an electric mixer or a hand whisk for 2-3 minutes until it turns lighter in color, and gets fluffier and lighter.
  5. Carefully add the melted chocolate mixture (which should no longer be hot) to the bowl with the egg mixture and beat for 30 seconds more.
  6. Finally, add in the flour mixture along with the chocolate chips and incorporate with the rubber spatula until you get a smooth batter.
  7. Pour the mixture into the pan and spread it with the same rubber spatula to even it out. Bake the brownies at 356º F (180° C) for approximately 25-30 minutes until they are firm around the edges but when a toothpick or knife is inserted in the middle, it still comes out with a little brownie batter on it.
  8. Once the brownies are ready, take out of the oven, let them rest for 20 minutes inside the pan and then turn them out and place them on a rack to cool completely before cutting. When cool, cut into 12 equal portions.

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