By Patti Tartaglia, The Food Fixx
Makes twenty-four 2-inch brownies
For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking). While any high-quality chocolate can be used in this recipe, our preferred brands of bittersweet chocolate are Callebaut Intense Dark Chocolate L-60-40NV and Ghirardelli Bittersweet Chocolate Baking Bar. Our preferred brand of unsweetened chocolate is Scharffen Berger. Leftovers can be stored in an airtight container at room temperature for up to 4 days.
- 1/3 cup Dutch-processed cocoa
- 1 1/2 teaspoons instant espresso (optional)
- 1/2 cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate , finely chopped (see note and related illustration)
- 4 tablespoons coconut oil , melted
- 1/2 cup plus 2 tablespoons butter (from grass fed cows of course!)
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 cups (17 1/2 ounces) sugar
- 1 3/4 cups (8 3/4 ounces) flour: 3 parts Sorghum Flour, 3 parts Amaranth Flour, 2 parts Tapioca Flour, 1 part Coconut Flour (or any nut flour of your choice)
- 1 tsp. xanthan gum
- 3/4 teaspoon table salt
- 6 ounces bittersweet chocolate , cut into 1/2-inch pieces (see note)
- Adjust oven rack to lowest position and heat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment paper, making sure it goes up the sides as well – coat with a little coconut oil.
- Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
- Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
- Let cool completely, about 1 hour. Cut into 2-inch squares and serve.