I love a good brownie. Preferably one that is not only a deep, dark chocolate but one that also has chunks of actual chocolate inside. The more chocolate, the better. I’ve made a lot of brownies in my lifetime, but for the first 16 years of my life, it was always a Betty Crocker mix. My mom and I would add in chocolate chips and I would feel like a little bit of a rebel since the box didn’t call for chocolate chips. Clearly, I was a rebellious child.
Once I got a little older I started making brownies from scratch. Some were a success, some not so much. Luckily, this recipe is not only delicious… it’s pretty much fool proof.
- ½ cup unsalted butter, melted
- ½ cup cocoa powder
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 Tbsp cornstarch
- ½ cup almond meal
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup mini chocolate chips
- Preheat oven to 350°F.
- Spray a 9-inch square pan with cooking spray and set aside.
- Combine the melted butter and cocoa, stirring to combine.
- Add sugar, eggs and vanilla and beat until smooth.
- Add the almond meal, corn starch, baking powder and salt and mix to combine.
- Spread into the prepared baking pan and bake 30 minutes.
I really couldn’t believe how well these turned out. I was afraid they wouldn’t hold together or they’d be too crumbly, which is a pretty common problem with gluten free desserts. But these held up just fine.
Alex ate one, told me they were “horrible” and then went back for seconds and thirds. Don’t worry, his sense of humor is one of his best traits. 😉 Honestly, I think these were even better than a traditional brownie, so even if you’re not avoiding gluten, I’d give these a try. Bring them to a holiday party or keep them at home and eat the whole pan yourself. (Just kidding. Kind of.)