Truffles are thick and creamy, decadent and full of chocolate, just like these brownies.
INGREDIENTS | YIELDS 16 brownies
- Unsalted butter
- Gluten-free cocoa powder
- ½ cup butter
- ¼ cup extra-virgin coconut oil
- 3 (1-ounce) squares gluten-free semisweet chocolate, chopped
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 2 teaspoons gluten-free vanilla
- ½ cup superfine rice flour
- 3 tablespoons cornstarch
- ¼ teaspoon xanthan gum
- 3 tablespoons gluten-free cocoa powder
- ¼ teaspoon salt
- 1 (12-ounce) package gluten-free, semisweet chocolate chips, divided
- 1 cup gluten-free, milk chocolate chips, divided
- ¼ cup heavy cream
Preheat oven to 325ºF. Grease a 9″ square baking pan with unsalted butter and dust with cocoa powder; set aside.
In heavy saucepan, combine butter, coconut oil, and chopped chocolate; melt over low heat, stirring frequently, until smooth. Remove from heat; beat in sugars; let stand 5 minutes.
Beat in eggs, one at a time, then stir in vanilla.
In sifter, combine rice flour, cornstarch, xanthan gum, cocoa, and salt and sift into batter. Stir just until combined.
Fold in half of the semisweet chips and half of the milk chocolate chips.
Spread batter into prepared pan. Bake 40–50 minutes, or until brownies have a shiny crust and just begin to pull away from sides of the pan. Place on wire rack.
While brownies are still warm, in small saucepan combine remaining chocolate chips and heavy cream; cook and stir over low heat until mixture is smooth. Pour over brownies and spread to coat. Let stand until cool, then cut into small bars.
Fat: 17.10 grams
Saturated Fat: 10.78 grams
Carbohydrates: 37.46 grams
Sodium: 102.17 mg