Cocoa Brownies (Gluten-Free)
 
 
Ingredients
  • ½ cup (65 grams) all-purpose gluten-free flour blend
  • ¼ teaspoon xanthan gum (If flour blend does not already contain it)
  • 10 tablespoons (140 grams) vegetable oil
  • 1¼ cups (250 grams) sugar
  • ¾ cup plus 2 tablespoons (65 grams) unsweetened cocoa powder (natural or Dutch-process)
  • ¼ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • 2 large eggs, cold
  • Confectioner’s sugar, for dusting (optional)
Instructions
  1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
  2. Combine flour blend and xanthan gum in a small bowl.
  3. Combine the oil, sugar, cocoa, and salt in a medium bowl. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon. Spread evenly in the lined pan.
  4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
  5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. If desired, dust with confectioner’s sugar.
Recipe by Allons-Eat! at https://www.allonseat.com/cocoa-brownies-gluten-free/