So…I’ve been reading up on this gluten-free craze going on in our country and it seems there are so many people that experience negative health effects when they eat gluten. I’ve been pulling out every gluten-free recipe I see in all my cooking magazines, vowing to try them. The first recipe I found was this brownie recipe. It is from Martha Stewart Everyday Food. The original recipe called for pecans, but my kids don’t like nuts in their brownies, so I omitted them. They are in the oven right now. They were very easy to put together and I can’t wait to try them!
Fudgy Brownies ~ Gluten Free
6 T. unsalted butter, cut into pieces
1/3 c. cornstarch (spooned and leveled)
1/4 c. cocoa powder
1/2 t. ground cinnamon
1/2 t. salt
12 oz. semisweet chocolate chips
3/4 c. sugar
1 t. vanilla extract
3 large eggs
Preheat oven to 350 degrees. Lightly spray an 8-inch baking pan. Whisk together cornstarch, cocoa, cinnamon and salt. Set aside. In a large bowl, melt butter and chocolate chips in the microwave in 30-second increments, stirring each time until melted and smooth. Stir in sugar and vanilla. Stir in eggs, one at a time until combined. Add cornstarch mixture and stir vigorously until mix is smooth and begins to pull away from the sides of the bowl. Pour batter into pan. Bake about 35 minutes until toothpick comes out with a few moist crumbs attached. Let cool completely in pan. Cut into 16 squares. Enjoy!
By the way, the above 2 brownies on the plate were my lunch. They turned out great! Very fudgy and very chocolaty. Yummy!
Cookie's Crumbles 
These sounds pretty simple and I actually have these ingredients on my shelf. How was the texture?
the texture was pretty good. very soft and “fudgy”. very moist. and i almost thought they were a tad bit sweet, might put just a little less sugar in next time. but i loved them. especially if you are a chocolate lover. they are really good!