Gluten Free Brownies

This recipe is riffing off of a flourless chocolate cake recipe I have used in the past. So, like duh, it's already, gluten free, but I also can't do egg whites, so here we are, adjusting the recipe to my persnickety body. This recipe is chocolatey, gooey, and has a crackly top, so in my book, that makes for a delicious brownie! It makes an 8x8 pan of brownies. 

For the Brownies:

12 oz dark chocolate chips

7 tbsp unsalted butter

5 egg yolks 

1 c granulated sugar

1/4 c brown sugar

3/4 c pumpkin puree OR unsweetened applesauce

1 tsp vanilla

1/4 tsp salt 

1/4 c cocoa powder

1 tsp Xantham gum (this and the pumpkin/applesauce are what act as binders in place of the egg whites)

1. Preheat oven to 350F and prep pan with parchment paper (overhang a bit so you can easily lift out of the pan) and non-stick cooking spray. 

2. Put 10 oz of the chocolate, brown sugar, and cocoa powder in a heat-safe bowl and set aside while you brown the butter.

3. In a small pan, melt the butter and continue to stir until it starts to smell nutty and there are little bits of brown in the butter. Once browned, pour over the chocolate and sugar mixture, stirring until fully melted, and set aside. 

3. In a stand mixer fitted with whisk attachment, combine egg yolks and sugar and mix until light in color. 

4. Add in the pumpkin puree (or applesauce), vanilla, and salt. Mix to combine.

5. Add in the chocolate/butter mixture until combined. 

6. Add in Xantham Gum and mix to combine. 

7. Mix in the remaining 2 oz of chocolate chips and pour batter into prepared pan. 

8. Bake for about 55-60 minutes or until a toothpick in the center comes out mostly clean. *This is a gooey brownie, so a little on the toothpick is to be expected.* Also when it first comes out it doesn't look super crackly (see picture below), but once you cut into it, the top crackles delightfully. 

9. Allow to cool completely before cutting. Serve with your fav ice cream!