Soft, fudgy and chewy (or not, depending how long you cook them), these brownies will help any gluten-free person enjoy their chocolate cravings.
Ingredients:
6 T unsalted butter
1/3 cup cornstarch
1/4 cup cocoa powder
1/2 tsp cinnamon
1/2 tsp fine salt
12 oz (or less) mini semisweet chocolate chips
3/4 cup sugar
1 tsp vanilla
3 large eggs
opt: up to 1 cup chopped, toasted nuts (pecans, hazelnuts or walnuts)
Preheat oven to 350. Line 8-in square baking pan with parchment paper. whisk together dry ingredients. In microwave safe bowl, zap butter and chocolate in 30-second increments until smooth, about 3 times. Stir in sugar and vanilla, then eggs one at a time until all combined. Add dry mix and stir until all is smooth. Stir in nuts if desired. Pour into pan, bake about 35-45 minutes (longer at higher altitude), until toothpick inserted in middle comes out clean. Let cool and cut into squares. Store in airtight container or ziploc bag.
Adapted from: Everyday food
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