Christina Marsigliese's Gluten-Free Chocolate Velvet Brownies

• 3 ounces bittersweet chocolate, coarsely chopped (70% cocoa solids)
• 6 tablespoons butter
• 1 cup sugar
• 14 teaspoon salt
• 12 cup cornstarch
• 4 teaspoons cocoa powder
• 14 teaspoon baking powder
• 12 teaspoon vanilla
• 2 eggs

1. Line an 8" square pan with parchment, leave a 2" overhang at each end, butter sides of pan.
2. Melt chocolate & butter in a double boiler, or microwave.
3. Stir in sugar & salt.
4. Let cool for about 5 minutes.
5. Sift cornstarch, cocoa & baking powder together.
6. Stir vanilla & eggs, 1 at a time, into cooled chocolate mixture, until well combined.
7. Stir dry ingredients into chocolate mixture, till smooth.
8. Pour batter into pan.
9. Bake at 325 for abut 25 minutes.
10. Brownies shoudl be slightly puffed, shiny & cracked.
11. Cool on wire rack.
12. Chill in fridge at least 1 hour before cutting.
13. Dust with icing/powdered sugar to serve.

bittersweet chocolate, butter, sugar, salt, cornstarch, cocoa powder, baking powder, vanilla, eggs

Taken from www.food.com/recipe/christina-marsiglieses-gluten-free-chocolate-velvet-brownies-447836 (may not work)