Rich Fudgy Flourless Milk Chocolate Brownies {GF}
These intense, rich and fudgy flourless brownies are so milk chocolately and chewy, they literally melt-in-your-mouth! And they're gluten-free! :)
Servings: 15 Servings
Calories:
Ingredients
- 12 tablespoons unsalted butter
- 1 ½ cups granulated sugar
- 2 cups milk chocolate chips or chopped milk chocolate, I used Ghiradelli
- 4 eggs room temperature
- 2 teaspoons coffee or vanilla extract I used Nielsen Massey
- 2 tablespoons unsweetened cocoa powder I used Ghirardelli
- 6 tablespoons cornstarch I used Bob's Red Mill
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Line a 9x13 inch pan with foil, then lightly spray with a non-stick spray and set aside. If wanting to make a half batch, reduce recipe by half and bake in a 9x9 sized pan.
- Over low heat or use microwaving, melt the butter, then add the sugar. Once the sugar has been blended in, add the milk chocolate chips, stirring until melted and smooth.
- Remove from oven/stove and let cool down a few minutes before adding the eggs, one at a time mixing them in, then add in the coffee or vanilla extract.
- Using a sifter or sieve, sift the cocoa powder and cornstarch into the saucepan, then add the salt. Using a mixer or whisk the batter vigorously until it's looks shiny and smooth.
- Pour the batter into the prepared baking pan and bake for 22-28 minutes for a 9x13 pan or 32-38 minutes for a 9x9 pan until the brownies are set. You can jiggle the brownies to check for doneness for the top of the brownies. Do not over-bake or the brownies will become crumbly and dry.
- Remove from oven and let cool in the pan for 45 minutes before removing and slicing. It's important to do this so they set up.
- Store in sealed baggie or container or can be refrigerated sealed.
Notes
- Divide recipe in half for 9x9 pan