I’m not gluten intolerant, and I generally make a habit of avoiding recipes and pre-packaged foods that are labeled “gluten-free” if they typically include wheat, especially baked goods and pasta. It seems like gluten free versions of recipes often miss the mark on flavor.
But this gluten free brownies recipe is completely different, with Valentine’s Day chocolates stuffed inside rich, fudgy brownies that just so happen to be gluten free. Add a scoop of vanilla ice cream, and voila!, you’ve got yourself the perfect Valentine’s Day dessert.
Gluten Free Valentine's Day Chocolate Stuffed Brownies Recipe
These rich, fudgy brownies stuffed with chocolate just happen to be GF...
By Kia Nishimine
Published:
Prep Time:
Cook time:
Servings: makes 9-2 brownies
Ingredients:
unsalted butter: 6 tablespoons
semisweet chocolate chips: 8 ounces
sea salt: 1/8 teaspoon
sugar: 3/4 cup
large eggs: 2, at room temperature
unsweetened cocoa powder: 1 tablespoon
corn starch: 3 tablespoons
Valentine's Day chocolates: 6–9
Directions:
Step 1: Lightly grease a cupcake or baking tin (I used a heart-shaped one) with butter or non-stick cooking spray. Preheat the oven to 350°.
Step 2: Melt butter, chocolate, and salt in a medium saucepan over low heat and stir constantly until smooth.
Step 3: Take the pan off of the heat and stir in the sugar, then the eggs, one at a time.
Step 4: In a small bowl, whisk together cocoa powder and corn starch. Stir them into the chocolate mixture.
Step 5: Use a whisk or hand-beater to beat the batter for 2–3 minutes, until the batter is begins to thicken and pull away from the sides of the pan. It should be mostly smooth and not grainy.
Step 6: Pour batter into prepared cupcake or baking tin, filling each cup about a third of the way.
Step 7: Place a Valentine's Day chocolate in the center of each cup, pushing the chocolate down so it sinks into the batter about half way.
Step 8: Top the chocolates with a couple more spoonfuls of batter, filling the cups about three quarters of the way full.
Step 9: Place the cupcake/baking tin in the oven for 20 minutes. Take out of the oven and let cool completely before removing the brownies. To speed this process, you can put them in the freezer until they hold their shape, then pop them out. Note: the centers might sink a bit, that's okay - they'll still taste delicious!
Optional: Serve with vanilla ice cream and sprinkles.
