This recipe was made famous with my appearance on CityCooks with Simi Sara on CityTV Vancouver 2008. I like them when they are still warm from the oven with a nice cup of Japanese Macha tea.
Get the ‘To Die for Gluten Free Chocolate Brownies’ Here
YIELD: 20 brownies
1 cup (227g) unsalted butter
1 ½ cup (330g) granulated sugar
3 (150 ml) eggs
¾ teaspoon (7.5ml) pure vanilla extract
¾ cup (120g) flour
1 ¼ cup (145g) Dutch cocoa powder, sifted
¼ teaspoon (1.25g) salt
Line an 8” x 11” jelly roll pan with parchment paper or aluminum foil.
Melt butter and sugar in a medium pot over medium-low heat.
Remove from heat and add vanilla. Stir in eggs, one at a time until well blended.
Combine flour, cocoa powder and salt in a medium bowl. Add to sugar and egg mixture all at once. Stir until all ingredients are well combined. Brownie mixture should be smooth and glossy.
Pour into prepared baking pan and bake at 375°F for 12-15 minutes. Do not over bake!
Cool and serve.
I can guarantee that these really are to die for. I have made them over and over. They take no time at all and are delicious.