Who says you need wheat flour to bake delicious brownies?! These rich, nutty brownies are irresistible, oh and did I mention they are super easy to make!
This recipe came straight out of my newest addition of Every Day Food magazine, thank you Martha Stewart!
6 tbsp unsalted butter, cut into pieces plus more for pan
1/3 cup cornstarch (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 teaspoon fine salt
12oz semisweet chocolate chips
3/4 cup of sugar
1 tsp pure vanilla extract
3 large eggs
1 cup chopped toasted pecans
1. Preheat oven to 350 degrees.
Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on each side. Whisk together cornstarch, cocoa, cinnamon and salt. In a large microwave safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from the side of the bowl, about 2 minutes.
2. Pour batter in pan and smooth top. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 35 minutes., rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift out of pan and cut into 16 squares.
If you prefer, swap pecans with toasted hazelnuts or walnuts. For a real sweet treat, serve these brownies a la mode.