I really love chocolate….I mean I REALLY LOVE CHOCOLATE…good chocolate, that is. I don't mess around with cheap chocolate that tastes merely sweet and white chocolate isn't chocolate so don't even try to put it into the chocolate category.
Now, I like my chocolate in many forms: hot chocolate, pudding, ice cream, pot de crème, candy, cookies, cakes, truffles, pies, bars and brownies. And I have been baking with chocolate and eating homemade chocolate desserts for many, many years as I come from a long line of chocolate loving women.
I remember my mom whipping up a pan of brownies right before bed some nights when we really needed a chocolate fix. We'd sit in pajamas waiting for them to come out of the oven, have a warm, chocolaty brownie and glass of milk, then go brush our teeth and go to bed.
That's actually my favorite time to have a warm brownie; right before bed.
Now, it all got a bit more complicated a few years ago when I figured out that I couldn't eat gluten, but I've been sorting it out and concocting and converting recipes with gluten free ingredients and I've had great success with this.
Now, brownies are simple recipes, but it can be difficult finding the combination of ingredients that gives you just the right texture and taste. Of course, everyone has a different idea of what a brownie should be. Some like cakey brownies and others like chewy brownies and I like fudgy, gooey brownies.
I've been working to figure out a recipe that gave me the exact fudgy, melty brownie I like, and I think I finally got it.
Anna's Brownie Recipe
1 stick of butter (8 tablespoons), melted
½ cup of cocoa
1 cup sugar
2 teaspoons vanilla
½ cup cornstarch
1/3 cup dark chocolate chips
1/3 cup mini semi-sweet chocolate chips
1/3 cups chopped walnuts
Preheat oven to 375 degrees.
Mix melted butter with cocoa. Add sugar, vanilla and eggs and stir until well mixed. Add cornstarch. Stir in chocolate chips and walnuts.
Scoop batter into a buttered 8 inch square pan. Bake for 18 to 22 minutes, depending on your oven. Do not over bake. This makes for dry, crumbly brownies, and you don't want that.
These are great right out of the oven, warm and melty and topped with vanilla ice cream! Sometimes we add warm caramel sauce or maple toasted coconut chips (from the co-op) too for an extra special dessert…delish!
Now, be warned, these brownies are rich. That's what makes them so great with ice cream. So, if you don't like rich, gooey, melty brownies, these brownies are not for you.
And the best part (for me and others like me) is there is no gluten in them, but those who are not bothered by gluten won't even notice the difference. The cornstarch gives the brownies a silky, rich, delicious texture.