[pinit] There are about as many ways to make brownies as there are ways to make, say, chocolate chip cookies. Thick, thin, fudgy, cakey, you name it. These gluten free chocolate frosted brownies are, well, chocolate frosted with a deep, rich and thick chocolate ganache. It’s true. But what sort of brownie is fit to be beneath such chocolate ganache-style frosting? A slightly cakey, and not overly chocolatey brownie. That’s the kind. “Did she just say “not overly chocolatey”? Indeed I did.
Here’s my thinking: You could make a super fudgy brownie and top it with chocolate frosting. But I submit that it would really just be overkill.
If you’re planning to skip the chocolate frosting, I’d go with those super fudgy gluten free brownies we just talked about (or this Super Fudgy Paleo brownie recipe, even).
But if you’re game for some chocolate ganache-style frosting, the kind that leaves tooth-tracks behind when you take a bite, that is heaven for chocolate lovers, then go with this recipe. The slightly cake-like brownies with the super chocolatey chocolate frosting? A match made in brownie heaven.
Gluten Free Chocolate Frosted Brownies
For the Brownies
3 ounces bittersweet chocolate, chopped
8 tablespoons (112 g) unsalted butter, chopped
3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
1/4 teaspoon xanthan gum (omit if your blend already contains it)
3 tablespoons (27 g) cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (200 g) sugar
2 eggs (120 g, out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
For the Frosting
3/4 cup (6 fluid ounces) heavy whipping cream
9 ounces bittersweet chocolate, chopped
1/8 teaspoon kosher salt
First, make the brownies. Preheat your oven to 350°F. Grease and line an 8-inch square pan with criss-crossed sheets of unbleached parchment paper and set it aside.
In a small, heat-safe bowl, place the chopped chocolate and butter. Place over a small pot of water, making sure the water doesn’t touch the bottom of the bowl. Place the bowl over medium-low heat, bring the water to a simmer, stirring occasionally, until the chocolate and butter are melted and smooth. Remove from the heat and set aside to cool.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt, and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the melted chocolate and butter mixture, and mix to combine. Add the eggs and vanilla, mixing to combine after each addition. The mixture should be thick and smooth. Scrape it into the prepared baking pan and spread into an even layer with a moist spatula. Place in the center of the preheated oven and bake until just firm to the touch and a toothpick comes out mostly clean (22 to 25 minutes). Allow to cool completely in the pan.
When the brownies are nearly cool, prepare the frosting. Place the chopped chocolate in a medium size, heatproof bowl, and set it aside. Place the cream in a small, heavy-bottom saucepan and bring to a simmer. Add the salt and stir to combine. Pour the warm cream over the chopped chocolate and allow to sit until the chocolate begins to melt. Stir until the chocolate is melted and smooth. Set the mixture aside to cool for about 2 minutes before pouring over the cooled brownies, still in the pan, in an even layer. Allow to set at room temperature for about 30 minutes before transferring to the refrigerator. Allow to chill in the refrigerator until firm (about another 30 minutes). Remove from the refrigerator and lift the brownies out of the pan using the parchment paper. Place on a cutting board and slice the brownies into 16 equal squares.