Fudgy Brownies

By awright0511

Ingredients

• 1 cup Four Flour Bean Mix
• Scant 1/2 tsp. xanthan gum
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/2 tsp. (kosher) salt
• 8 oz. semisweet or bittersweet chocolate (chips, chunks, whatever you have)
• (1 stick) unsalted butter cut into pieces
• 1 1/4 cups granulated sugar
• 3 large eggs

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Grease a 9″ square baking pan (any material pan is fine, really) any way you like. Line bottom with two strips of parchment paper that cross in the middle of the pan, allowing a bit of the paper to overhang the pan’s edge to allow you to safely remove the brownies once they’re done. Grease the paper & set aside the pan.

Whisk together DRY INGREDIENTS in small bowl:

1 cup Four Flour Bean Mix
Scant 1/2 tsp. xanthan gum
1/4 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. (kosher) salt

Set aside.

Combine WET INGREDIENTS like this:

In either a double boiler (over low heat) or in a microwave (at 30 second bursts, stirring in between), MELT together 8 oz. semisweet or bittersweet chocolate (chips, chunks, whatever you have) & 8 tbsp (1 stick) unsalted butter cut into pieces. Remove from heat & add 1 1/4 cups granulated sugar, mixing to combine. Add 3 large eggs, one at a time, & mix to combine.

Add DRY INGREDIENTS to WET INGREDIENTS, folding gently until just moistened.

Transfer batter to prepared 9″ pan. Smooth top.

Bake at 350 degrees for about 50-60 minutes on the middle rack of a preheated oven. Brownies are done when a toothpick inserted into the center comes out relatively clean (at least not soupy and wet).

Cool in pan for a bit, then lift brownies out of pan with overhung parchment paper. Transfer to a rack to cool completely. Leave the parchment paper on until the very last, when it will be easiest to peel off. Cut as you like, using a serrated knife that has been moistened with hot water.