Daonuts Fudgy Brownies
Adapted from a recipe by mygluten-freekitchen.com
The quintessential chewy, fudgy brownie recipe. Line the pan with foil for that flakey top.
In small bowl, whisk together dry ingredients:
¾ cup plus 2 Tb Daonuts Cake, Cookie, Muffin flour
½ tsp baking powder
½ tsp salt
3 Tb unsweetened cocoa powder
1/3 cup boiling water
1 oz. unsweetened baking chocolate, chopped
2 Tb butter
1/3 cup oil
1 large egg
1 egg yolk
1 tsp vanilla extract
1 ¼ cups sugar, I like half org sugar & half coconut palm sugar
6 ounces bittersweet or semi-sweet chocolate, chunks or chips
Preheat oven to 350°. Spray oil an 8x8” pan and line with parchment or foil that overhangs sides of pan for easy removal. Spray parchment with cooking spray. I use Trader Joe’s spray coconut oil.
Whisk together Daonuts CCM flour, salt and baking powder, set aside.
In a mixing bowl whisk cocoa powder and boiling water until combined.
Over a double boiler with low simmering water, melt butter and baking chocolate. Whisk into cocoa liquid. It will thicken.
Whisk in oil, then egg and egg yolk, then sugar or sugars. Then stir in flour mixture until just blended. Fold in chocolate chips/chunks.
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 a wire rack and cool 1 1/2 hours. Use parchment/foil overhanging edges to lift brownies out of pan onto a cutting board. Cut into squares.
If you use a glass baking dish, cool the brownies 10 minutes, then remove them promptly from the pan so they don't overbake in the hot pan.