GLUTEN-FREE SAUCEPAN BROWNIES

I do not cook gluten-free as it works against my health issues. However, I know some of you do and here is a recipe from The Cake Doctor that you might enjoy.

• Vegetable oil spray, for misting the baking pan
• 1/4 cup cornstarch, plus cornstarch, for dusting the baking pan
• 8 tablespoons (1 stick) unsalted butter
• 1/4 cup unsweetened cocoa powder (see Note)
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate chips

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist an 8-inch square baking pan with vegetable oil spray, then dust it with cornstarch. Set the baking pan aside.
2. Place the butter in a medium-size saucepan over low heat and stir until melted. Add the cocoa powder and stir until thickened and smooth, about 15 to 20 seconds. Remove the pan from the heat and stir in the brown sugar, granulated sugar, and vanilla until smooth. Break the eggs into the pan and stir to combine well. Add the 1/4 cup of cornstarch and the salt and stir until the batter is smooth. Fold in the chocolate chips.
3. Pour the batter into the prepared baking pan and place the pan in the oven. Bake the brownies until the edges are firm, the top is shiny, and the center is just set, 25 to 30 minutes. If you like your brownies gooey, bake them for 25 minutes and if you like them more chewy, bake them for 30 minutes.
4. Remove the baking pan from the oven and let the brownies cool for 1 hour before slicing them into 1-inch squares, if desired. (Some people eat them straight from the pan!) Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days.