Gluten Free Chocolate Chunk Brownies
Ingredients
- 2 cups dark chocolate chunks divided
- 1 cup unsalted butter 2 sticks
- 1 ⅓ cups light brown sugar packed
- ⅔ cup granulated sugar
- 4 each eggs
- 1 tablespoon vanilla extract
- 1 cup cassava flour
- ½ cup dark cocoa powder
- ½ teaspoon coarse Kosher salt
- ½ teaspoon Maldon salt for garnish optional
Instructions
- Preheat the oven to 325°F. Grease an 8x12-inch baking pan and line with parchment paper. Set aside.
- Place the butter and 1 cup of the chocolate chunk in a medium glass bowl, melt together by placing in the microwave for 60 seconds. Stir the mixture, and then place in the microwave for an additional 30-60 seconds to melt completely.
- Whisk in sugar, brown sugar, eggs and vanilla extract.
- Add cassava flour, cocoa powder and Kosher salt. Stir together until combined.
- Add ½ cup of the remaining chocolate chunks, and stir until combined.
- Spread in the greased pan, and sprinkle the brownie batter with the remaining chocolate chunks and Maldon salt.
- Place in the oven and bake for 25-30 minutes. Remove from the oven, and let cool for 5-10 minutes. Place the pan in the refrigerator on a cooling rack to cool completely, about 2 hours. NOTE: This step is critical, as it stops the baking and leaves you with gooey, fudgy brownies!
- Cut into 18 equal pieces before serving.
Notes
- You may also use an 11x7-inch baking pan for slightly thicker brownies. If you use a smaller pan, increase the bake time by about 5-10 minutes.
- Placing the brownies in the refrigerator shortly after removing them from the oven is a critical step, as it stops the baking and leaves you with gooey, fudgy brownies!
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 2gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 158mgPotassium: 190mgFiber: 2gSugar: 30gVitamin A: 318IUVitamin C: 0.4mgCalcium: 91mgIron: 1mg
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