Gluten-Free Brownie for One

Gluten-free brownies don’t have to taste gluten-free. This recipe makes two rich and fudgy brownies that taste so sinful you’ll be thankful there were only two.

I kind of dropped the ball on Single Serving Sunday the past two weeks. In order to make it up to you I made you brownies – brownies which can be enjoyed by both gluten-haters and -lovers. Many gluten-free baked goods are made with gluten-free flour mixes and tend to have a slightly different texture. These babies, however, are made with cornstarch and result in the fudgiest brownies you ever did see. I made these same brownies in the past as a full-sized batch and with a peanut butter layer in the middle. They were so dangerous that I decided they would be a great candidate for a smaller batch setting (for those of us with weak self control) and they turned out just as famously! This time I threw in some walnuts, but that’s totally up to you.

Two years ago: Strawberry Fruit Dip

Three years ago: Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato-Pancetta Butter

GLUTEN-FREE BROWNIE FOR ONE

Serves 1-2

Ingredients:

1/2 Tbsp cornstarch

1 Tbsp unsweetened cocoa powder

Pinch salt

1 Tbsp unsalted butter, cut into four pieces

2 oz. (1/4 cup) semisweet chocolate chips

2 Tbsp sugar

1/4 tsp vanilla extract

2 Tbsp lightly beaten egg

2 Tbsp chopped walnuts, optional

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 5×3-inch mini loaf pan and line with parchment paper, leaving a 2-inch overhang. Lightly grease the parchment paper.
2. In a small bowl, whisk together cornstarch, cocoa, and salt.
3. In a small microwave-safe bowl, microwave butter and chocolate in 15-second increments, stirring each time, until melted and smooth, about 1 minute. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined.
4. Add cornstarch mixture and whisk vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in walnuts, if using.
5. Spread the batter into prepared pan and smooth top.
6. Bake 15-20 minutes, turning halfway, or until a toothpick comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool completely.
7. Using parchment overhang, lift brownies from pan. Cut into 2 squares and serve.

 Source: Adapted from my Gluten-Free Buckeye Brownies.