By: RYLEE MCDANIELS
Staff Writer
These brownies are fudgy chocolate-y, and ready to satisfy anyone’s brownie craving.
Ingredients:
- 1 ½ cups granulated sugar
- 8 tablespoons unsalted butter, cold
- ½ teaspoon salt
- 1 teaspoon gluten-free vanilla extract
- ¾ cup dutch-process cocoa powder
- 3 large eggs
- ¾ King Arthur Gluten-Free All Purpose Flour
- 1 teaspoon baking powder
- 1 cup chocolate chips
- 1 cup chopped nuts
Instructions:
- Preheat the oven to 350°F. Grease an 8″ square pan or 9″ round pan; either should be at least 2″ deep.
- Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.
- If you’ve heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.
- Blend in the flour and the baking powder. Stir in the chips and/or nuts, if you’re using them.
- Pour the batter into the prepared pan, spreading it to the edges.
- Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
- Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.