Yep. Gluten-free. Except as we said in our podcast, they should be called "The Gluten Lovers' Gluten-Free Brownies." These are ridiculously rich and fudgy. They have that characteristic crackly top. And they're just all-around irresistible by anyone, gluten-lover or not. (That photo is courtesy of the terrific Eric Medsker , one of the finest food photographers we know.)
This is a recipe from our brand-new book THE TURBO BLENDER DESSERT REVOLUTION: a panoply of desserts from high-horsepowered, high-RPM blenders. You gotta try this out. It's incredible. Check it out here.
And while we're at it, Mark has his own craftsy class about these very desserts. You can watch Mark teach you how to make custards, ice creams, cream pies, muffins, panna cotta, and even layer cakes from these powerful blenders. And you'll gain full access to him for questions and help. Here's a coupon for 50% off the craftsy class.
If you haven't listened in to our podcast about these brownies, give it a whirl. You'll laugh. Also maybe learn something. You'll find the podcast in the media player on the main recipe page or here on iTunes.
TURBO BLENDER GLUTEN-FREE BROWNIES
Makes about 8 brownies
- 6 tablespoons unsalted butter, plus additional for greasing
- 10 ounces semi-sweet chocolate chips
- 3/4 cup granulated white sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup pecan or walnut pieces
1. Position the rack in the center of the oven; heat the oven to 350F.
2. Lightly butter the inside of an 8-inch square baking dish. Line the bottom of the baking dish with parchment paper, then butter this paper, too.
3. Melt the butter and chocolate in a microwave-safe bowl on high in 10-second increments, stirring after each, until about three-quarters melted. Then remove from the microwave and continue stirring until smooth. Set aside to cool for 15 minutes.
4. Put the sugar, eggs, and vanilla in the canister of a turbo blender. Cover and blend at the highest speed until smooth and airy, about 1 minute. Add the butter mixture, cover, and blend at the highest speed until smooth, 15 to 20 seconds.
5. Add the cornstarch, cocoa powder, cinnamon, and salt. Scrape down the inside of the canister. Cover and blend at low speed, repeatedly stopping the machine as necessary to reposition the ingredients as necessary or using the tamper, if available, until uniform and smooth, about 30 seconds.
6. Turn off the machine, remove the canister from its housing, uncover, add the nuts, and fold into the batter with a rubber spatula until uniform. Scrape and spread the thick batter into the prepared pan, taking care not to dislodge the parchment paper.
7. Bake until set with that characteristic crackly crust, until a cake tester inserted into the center of the pan comes out with a few moist crumbs attached, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan, peel off the parchment paper, and invert the brownies onto a cutting board. Cool for at least 10 more minutes before cutting into squares to serve.