These fudgy, chewy brownies are so good that you will not want to stop after having one. These brownies are made with gluten-free flour but you can substitute it with all purpose flour also. The recipe is simple and follows the basic brownie recipe steps. You can also use chocolate chips instead of chocolate bar.
I like using chocolate bars in my brownies recipes because I get the option of varying between sweet, semi-sweet, dark, or bitter chocolates and also the oil in the cooking chocolate bars gives extra flavor to your brownies.
- Chocolate Bar (grated) – 115 gms (2/3 cup)
- Butter (unsalted) – 85 gms
- Eggs – 2 number
- Sugar – 70 gms (1/3 cup)
- Brown Sugar – 70 gms (1/3 cup)
- Gluten Free Flour – 85 gms
- Cocoa Powder – 3 tbsp
- Baking Soda – ½ tsp
- Vanilla Essence – 1 tsp
- Pre-heat the oven at 180°C.
- Line the dish with parchment paper. Make sure the parchment paper is coming out of the edges. Butter the parchment paper so that it sticks to the pan.
- Melt the chocolate and butter on a double boiler. Once the chocolate mixture is smooth, remove the chocolate pan from the double boiler and let it cool down.
- Sieve Maida + Cocoa Powder + Baking soda and keep the flour mixture aside.
- Take a big bowl and add eggs to it. Whisk for a minute with an electric whisk on low-medium. Add white and brown sugar to the eggs and mix again for 1-2 minutes.
- Add the melted chocolate and butter to the eggs-sugar mixture. Mix well.
- Finally, add flour mixture to the wet mixture and mix well with an electric whisk. Do not overmix.
- Pour the batter in the pan and bake for 20 minutes at 180°C.
- After 20 minutes, do the tooth-pick check. The tooth-pick should come out clean with a trace of melted chocolate.
- Let it cool for at least 15 minutes before cutting the brownies.