Triple Chocolate Brownies (Gluten Free)

Ingredients

• 2 sticks (227g) unsalted butter, cut into pieces
• 4 ounces (113g) milk chocolate chips
• 4 ounces (113g) semisweet chocolate chips
• 2/3 cup (80g) gluten-free flour blend* (see Note) or all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 3 large eggs
• 1 cup plus 2 tablespoons (225g) superfine sugar
• 1 teaspoon vanilla extract
• 1/2 cup (100g) bittersweet chocolate chips
• 1/2 cup (100g) milk chocolate chips
• 1 tablespoon cacao nibs, optional

Instructions

1. 1

   Preheat your oven to 350°F (177°C). Line a...: Preheat your oven to 350°F (177°C). Line a 9x13-inch (23x33cm) baking pan with parchment paper. Leave two ends hanging over the edges to create a sling. Set aside.

2. 2

   In a heatproof bowl set over a saucepan...: In a heatproof bowl set over a saucepan of simmering water (don’t let the bottom of the bowl touch the water), melt the butter with the milk and semisweet chocolate chips (4 ounces each). Using a hot pad to hold the bowl, stir until fully melted and smooth, then set aside to cool.

3. 3

   In a bowl, whisk together the flour, baking...: In a bowl, whisk together the flour, baking powder, and salt. Set aside.

4. 4

   In the bowl of your stand mixer or...: In the bowl of your stand mixer or a large mixing bowl and using a hand mixer, beat the eggs and sugar together until pale and thickened, 2 to 3 minutes (add an extra minute if using regular granulated sugar). Stir in the vanilla. Add the melted chocolate and butter mixture and fold in until thoroughly combined with no streaks. Fold in the flour mixture, chocolate chips (1/2 cup each), and nibs if using. Fold until fully incorporated.

5. 5

   Pour the mixture into the parchment-lined baking pan....: Pour the mixture into the parchment-lined baking pan. Bake for 20 to 35 minutes until the top has a crackly crust, and a toothpick inserted in the center comes out with a few moist crumbs on it. My oven took a lot longer than I thought it would, so continue baking if you don’t feel a slight resistance when you insert the toothpick – you want to be sure it is baked through.

6. 6

   Transfer the pan to a wire rack to...: Transfer the pan to a wire rack to cool. Cooling thoroughly is especially important if you are baking with gluten-free flours, which need the extra time in the pan to finish baking.

7. 7

   Leave the brownies to cool completely in the...: Leave the brownies to cool completely in the pan, then lift them out using the parchment sling and place on a cutting board. Use a long, sharp knife to cut them into individual squares. Store in an airtight container.