Continuing my flourless obsession, meet the flourless brownie. I'd like to just add that I had to make two pans of these back to back because the first pan of them disappeared so fast I couldn't photograph them. With the second pan, I had to threaten lives not to touch them before I could take a picture. That worked but they didn't last long after that.
So, flourless desserts are yummy, easy to make, and gluten free. I'd eat these even if they weren't gluten free. The outside is very much like a normal flour type brownie but the middle is much softer. Sort of like eating a cookie straight out of the oven (but without all that pain).
This, being the third flourless recipe I've tried is not going to be the last. I just love them. Don't get me wrong, they aren't any healthier for you. There is still sugar and butter in them. But, sugar and butter mixed with chocolate equals deliciousness. :)
Flourless Fudgy Chocolate Brownies
Recipe from Life Made Simple
- 6 Tbsp unsalted butter
- 3/4 cup granulated sugar
- 8 oz semi-sweet chocolate
- 2 whole eggs at room temperature
- 1 tsp vanilla extract
- 1 Tbsp unsweetened cocoa powder
- 3 Tbsp cornstarch
- 1/4 tsp salt
- Preheat the oven to 350º
- Line a 8x8 or 9x9 inch square pan with tin foil and then spray with non-stick spray. Set aside.
- In a medium saucepan, over low heat melt the butter and then add the sugar. After the sugar is incorporated add the chopped chocolate. Stir until melted and smooth and then remove from the heat and beat with a hand mixer for 2 minutes.
- Add the eggs one at a time and then add the vanilla extract.
- Whisk until smooth.
- Use a mesh sieve to add the cocoa powder and cornstarch into the mixture. Then add the salt. Use a hand mixer to beat for another 2 minutes.
- Pour the batter into the prepared pan and bake for 22-30 minutes. Insert a toothpick into the middle to check for doneness. Do not overtake.
- Remove from the oven and let cool in the pan for at least 45 minutes before cutting.
- Use the tin foil to lift out of the pan and cut.