Better Than Basic Chocolate Brownies

Servings : 9

Prep Time : 20 minutes

Bake Time : 30 minutes

Ingredients

3/4 cup 1:1 gluten-free flour, See Recipe Notes

1 tablespoon cornstarch

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup dark brown sugar

5 tablespoons unsalted butter

2 large eggs + 1 egg yolk

2 teaspoons vanilla extract

1/3 cup canola or vegetable oil

3/4 cup unsweetened cocoa powder

1 teaspoon instant espresso powder

1 cup chocolate chips, optional

Preheat the oven to 325°F. Line a 8 x 8 inch pan with parchment paper.
In a small bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.
In a large microwave safe bowl, add the butter and both sugars. Microwave for 1 to 2 minutes, until the butter has melted. Stir the sugar and melted butter together until combined, allow to cool slightly.
Once cooled, whisk in the 2 eggs plus 1 egg yolk and the vanilla extract. Then, whisk in the oil, cocoa powder and espresso powder.
Using a spatula, gently fold in the dry ingredients until fully combined. The batter will be quite thick. Then, fold in the optional chocolate chips. Feel free to use any alternate mix-ins you’d like! My favorites are M&Ms, mint chips, chopped pecans or even crushed Oreos.
Spread the brownie batter evenly into the prepared pan. Bake for 30-40 minutes, or until the brownies are set and a toothpick inserted into the center still has some moist crumbs attached. Be very careful not overcook them or they will end up dry.
Let the brownies rest in the pan for 20 - 30 minutes, then transfer brownies to a wire cooling rack. Allow them to cool completely before cutting and serving.

I recommend using Cup4Cup multi-purpose gluten-free flour in this recipe for the best results.