The Chronicle

Edibles: Flourless Gluten-Free Brownies

These rich, fudgy treats are made without flour and feature that crucial crispy, crackly top layer. Make them with your favorite butter for an extra-special treat.
Yield: 16 brownies
Ingredients
  • 6 Tbsp. butter
  • 6 oz. (170g) bittersweet chocolate chips or chopped chocolate
  • 2 large eggs, room temperature
  • ⅔ cup coconut sugar
  • 2 tsp. vanilla extract
  • ¼ cup unsweetened cocoa powder
  • 3 Tbsp. arrowroot powder
  • ¼ tsp. salt
Instructions
  1. Preheat oven to 350F and prepare an 8x8 baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil and set aside.
  2. Add butter and chocolate chips to a small saucepan set over low heat. Stir until butter and chocolate have melted before removing from heat and setting aside to cool slightly.
  3. Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
  4. Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 25-30 minutes, until center is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.