Love is in the air—and so is the mouthwatering aroma of homemade brownies! With Valentine’s Day just around the corner, there’s no better way to say “I love you” than with a sweet, chocolatey treat made from scratch. These gluten-free brownies are a decadent dream, bursting with rich chocolate flavor thanks to a clever mix of cornstarch and cocoa powder. If you want to take these brownies to the next level, toss in toasted walnuts for a rich, nutty crunch or add a sprinkle of crisp cocoa nibs, and top it all off with a pinch of pink Himalayan sea salt to deepen the chocolatey goodness. These little squares of love are sure to melt hearts and wow your Valentine. Happy baking—and Happy Valentine’s Day!
Servings: 1 dozen
Ingredients
- 6 tablespoons unsalted butter at room temperature
- 8 ounces good quality semisweet chocolate I like the brand Guittard or Ghiradelli
- Pinch of Kosher salt or fine sea salt
- 1 tablespoon cocoa nibs
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 3 tablespoons cornstarch
- 1 tablespoon unsweetened cocoa powder I like the brands Vahlrona or Ghiradelli
- 1 cup chopped walnuts lightly toasted (optional)
Instructions
- Pre-heat the oven to 350 degrees F. Cover an 8×8 inch square baking pan with two pieces of foil so that it comes up both sides of the pan. Grease with butter or coat lightly with cooking spray. Using a small saucepan and metal or glass bowl, create a double-boiler by filling the saucepan with about 2-3 inches of water. Place the bowl over the saucepan (the water shouldn’t touch the bottom of the bowl) and melt the butter and chocolate over a low flame. Add the salt and cocoa nibs. Stir constantly until the mixture is smooth. Remove the bowl from the heat and add the sugar and the eggs, one at a time. Stir until smooth.
- Sift together the corn starch and cocoa powder in a large bowl. Pour the chocolate mixture over the dry ingredients in the large bowl. Stir well to combine. With a hand mixer, beat the batter until it’s smooth and the sugar has dissolved. Blend for a least 1-2 minutes, this adds volume to the batter. Add the toasted walnuts, if using. Pour the batter into the prepared greased pan.
- Bake the brownies for 20-30 minutes or until the center is just set. Don’t over bake them, this is an ooey-gooey brownie. Let the brownies cool in the pan before removing and slicing. The brownies are good at room temperature for 4 days and can be frozen for up to a month.
Tried this recipe?Let us know how it was!
