I dearly love brownies.
I mean, what’s not to like? Look at them!
I have a weird curiosity of baking goods with no flour. It’s a challenge, due to the fact, flour acts as a medium to combine the ingredients together and it’s needed for consistency. It is the main binding ingredient, that gives baked goods their texture and volume.
So…”The Challenge!”. I wanted to bake brownies that had no flour in them, and in the past, whenever I bake anything flourless, it never quite turns out how I was expecting. The texture is off, the baking is off…ugh. But this recipe from Life Made Simple Bakes has stepped up to the challenge and we have a ‘winner’ folks! The secret to this recipe to give it that binding, moistness and texture is ‘cornstarch’. So I am sharing this recipe with you!
I love the shiny top on the brownies! They are rich, thick, chewy and they melt-in-your-mouth.
These were made with milk chocolate, but if you want to use semi-sweet or dark chocolate for an even more intense chocolate flavor, by all means, pick your poison! They are gluten-free too, and my husband heated his up in the microwave for 30-4o seconds and served whipped cream on top. They are awesome! <—coming from a Chocoholic!
Here’s the recipe! Keep on bakin’ on! 
- 12 tbsp. unsalted butter
- 1 1/2 c. granulated sugar
- 16 oz. milk chocolate chips
- 4 eggs, room temperature
- 2 tsp. vanilla extract
- 2 tbsp. unsweetened cocoa powder
- 6 tbsp. cornstarch
- 1/2 tsp. salt
- Preheat oven to 350 degrees.
- Line a 9x9 inch square pan with foil, then lightly spray with a non-stick spray and set aside.
- Over low heat, 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 the mixture from the heat and add the eggs, one at a time mixing them in, then add in the vanilla extract.
- Using a sifter or sieve, sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then whisk the batter vigorously for 1-2 minutes, so it looks shiny an smooth. (You can use a mixer at medium speed, if you like.)
- Pour the batter into the prepared baking pan and bake for 20-25 minutes or until the brownies are set in the center. 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.
- Store in sealed baggie or container or can be refrigerated sealed.
Shopping makes me happy!