Ani's Kitchen Stories

This wonderful melt in mouth Gluten Free Belgian Chocolate Brownies are a must try on your special occasion or simply a treat to yourself when you’re craving something delicious to please your senses. It’s easy to prepare and best served when it’s warm with a dust of icing sugar or a scoop of vanilla icecream on top. Whichever way you prefer.

For the past 4 years, I’ve been baking gluten free brownies on my husband’s birthday. And I’ve been sticking to my same recipe over the years, only change that I’ve made this year is the addition of Belgian dark chocolate instead of regular dark chocolate. Husband is not much fan of baked goods, occasionally he likes to indulge on brownies though. So without fail, I stick to the same old brownie cake to celebrate his birthday 🎉 I truly believe that birthdays without a cake cutting ceremony whether it’s big or small is not a birthday at all!! Do you believe the same? 😊

Now coming back to the Gluten free brownie, I’ve used cornstarch/cornflour in the recipe. You can always substitute the cornflour with the regular AP flour.

To get a good melt in mouth brownies, less flour, good unsweetened cocoa powder, good quality melted chocolate and butter plays a major role in making the brownies gooey, fudgy and not at all cakey. Brownies are an easy dessert to make. Best brownies comes with the correct measurements.

Here I’ve used 50% dark chocolate. You can use higher percentage of dark chocolate but then the taste of the brownies will come out more bitter.

Before melting the chocolate in microwave or double broiler, reserve few chunks of chocolate to add in the brownie batter. This’ll bring out the extra chocolatey goodness.

Ingredients:

▪️50% Dark Belgium Chocolate

▪️70 gms unsalted butter (softened)

▪️2 tbsp vegetable oil

▪️1 tsp vanilla extract

▪️2 eggs (room temperature)

▪️3 tbsp cocoa powder

▪️2 tbsp cornstarch/ cornflour

▪️4 tbsp brown sugar

▪️2 tbsp granulated sugar

▪️Pinch of salt

Instructions:

▪️Preheat the oven to 175 degree Celsius. Prepare the baking pan with the parchment paper and set aside.

▪️Chop the Dark Chocolate into pieces. In a heat resistant glass bowl melt half of the chocolate in a double broiler or in microwave stirring occasionally. Make sure to melt the chocolate in microwave by removing and stirring in every 20 seconds to avoid burning.

▪️Now in the same chocolate bowl add the softened butter and whisk.

▪️Add in the brown sugar and granulated sugar and whisk it in medium speed until the sugar is dissolved.

▪️Crack in the eggs and whisk it further. Add vegetable oil and vanilla extract, whisk it to a smooth consistency.

▪️Sift the cornflour and the cocoa powder into the wet mixture. Stir until combined.

▪️Pour the batter evenly into the prepared baking tray/pan and sprinkle the top with the remaining chopped chocolate.

▪️Bake it in the preheated oven of 175 degree Celsius for 20-25 mins or until the skewer inserted comes out clean or just a bit of fudgy crumb.

▪️When it’s done, let it cool and cut in squares. Enjoy 😊