Scientifically Sweet: Chocolate Velvet Brownies with me on Steven & Chris

Monday, January 31, 2011

Chocolate Velvet Brownies with me on Steven & Chris

No pureed prunes, pureed black beans or applesauce.

These are gimmick-free, but they're still Gluten-free!!

You don't need any weird ingredients to make the most perfect, fudgy and moist Chocolate Velvet Brownies that just happen to be gluten-free!

Steven & Chris definitely enjoyed them...they're so fudgy that they made Chris start talking like Bill Cosby...strange.

If you missed the show, you can catch it online here.

Oh, and you probably want the recipe right?

You can also find the recipe on the Steven & Chris website and show your love by "Like"-ing them through facebook too!

Chocolate Velvet Brownies


4 oz dark chocolate (minimum 60% cocoa solids), coarsely chopped
6 tbsp butter, at room temperature
1 cup granulated sugar
¼ tsp salt
1/3 cup cornstarch
5 tsp Dutch-processed cocoa powder
¼ tsp baking powder
1 tsp pure vanilla extract
2 large eggs, at room temperature


1. Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang at each end and butter-exposed sides.

2. Place chocolate and butter in a large heatproof bowl set over a pot with ½-inch simmering water. Stir chocolate with a rubber spatula until completely melted, smooth and glossy. While warm, stir in sugar and salt. Let stand 3-5 minutes to cool slightly.

3. Meanwhile, sift together corn starch, cocoa powder and baking powder in a medium bowl. Stir to combine.

4. Add vanilla extract to slightly cooled chocolate mixture and stir to combine. Stir in eggs, one at a time, using a wooden spoon or rubber spatula until well incorporated. Add corn starch mixture and stir into chocolate mixture until blended and smooth. Pour batter into prepared pan and bake until slightly puffed, shiny and cracked at the surface, about 25 minutes. Transfer to a wire rack and let cool completely. Refrigerate at least one hour before cutting into squares.
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  1. No flour? How interesting!!!!!!!!!!!!!!!!! These are def. a must try for my friends who are allergic to gluten!

  2. @Tiffany
    Oh I promise you (and your friends) will love them!

  3. Chocolaty.. velvety.. and looks like a dream :)

  4. These look fantastic!! Perfect for Valentine's Day!

  5. These are DELICIOUS! I barely even got a chance to put it in the fridge since half of it was eaten right out of the oven!
    Thanks :)

  6. @Sabina I'm glad you like them. At least I'm not the only one with zero will power when it comes to brownies!

  7. is the cooling for textural purposes?

  8. @rachel Hi Rachel. Yes, it absolutely is. Due to the lack of gluten in the recipe, these brownies are very delicate when warm so they need to set up completely in order to develop a dense, fudgy texture. I hope you enjoy them!

  9. they're fantastic! such a deliciously drastic difference from the black bean brownies i attempted a few weeks ago.

  10. @rachel This proves black beans have no place in dessert! I'm so glad you enjoyed them.

  11. These look amazing! I will have to make them for my gluten sensitive friend who is in town this week :) I made her some brownies using a regular recipe and replaced the flour with a rice flour & tapioca starch blend, but I thought they had a slightly grainy texture (although I might have been the only one who noticed...) reading your post I understand why (the rice flour) I can't wait to make these! They have no flour at all, wow!


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