Ingredients
3/4 c. grapeseed oil
3/4 c. dutch process cocoa
1 1/2 c. natural cocoa
1 tsp. kosher salt
1/4 tsp. baking powder
5 large egg whites
1 2/3 c. granulated sugar
1 tsp. pure vanilla extract
1/4 c. chopped hazelnuts (optional)
Preparation
Step 1Preheat oven to 325°. Grease a 9”-x-9” baking pan with cooking spray, line with parchment, then grease with cooking spray again. Step 2In a large mixing bowl, whisk together cocoas. In a small pot over medium heat, heat oil to 240°, about 2 minutes. Pour hot oil over cocoa and mix to combine fully until no dry spots remain, then let sit for 10 minutes.Step 3To cocoa bowl, add salt, baking powder, and egg whites. Using a hand mixer, beat until mixture is fully incorporated and large crumbles form. Add sugar and vanilla and continue beating until mixture becomes completely smooth, lightened, and glossy.Step 4Transfer batter into prepared pan and smooth top, then sprinkle with chopped hazelnuts, if using.Step 5Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes.Step 6Let cool completely before cutting into squares.
Why two types of cocoa? There are no alternative flours in this gluten-free recipe. I was tired of tasting the graininess caused by almond and rice flours and wanted a simple brownie recipe that really pumped up the chocolate levels—and this one is it. Using two different types of cocoa makes a more balanced brownie. The natural cocoa and vanilla extract produce a nostalgic brownie flavor profile while the dutch-process cocoa deepens the espresso-like hint in every bite. It’s both familiar and elevated at the same time. P.S. It’s really important to let the cocoa bloom with the hot oil to yield the best cocoa flavor, so don’t skip waiting on those 10 minutes! Why grapeseed oil? It’s a neutral oil that imparts no flavor, and it’s better than vegetable oil in terms of health benefits. Buy expeller- or cold-pressed oil for better quality and a cleaner taste. I chose oil over butter for a nicely dense and fudgy texture; while butter added an excellent richness in taste, it resulted in a more cake-like brownie. Why only egg whites? Gluten-free recipes often need additional moisture or more liquid ingredients in order to hydrate the dough better, and egg whites contain that extra bit of moisture. Their added protein content also give the brownies a slight lift and more structure during the baking process. I’m a fan of the room-temperature/chilled brownie, so I recommend letting these rest and cool before eating: you’ll find that the brownie tastes sweeter once it’s no longer warm, and the texture becomes more cohesive and fudge-like. If you’ve made these brownies and have some thoughts to share, please send us your feedback down below! For more gluten-free sweets, give these other gluten-free desserts a whirl.
