No flour, no problem! I hope you're ready for the fudgiest, richest, most
luscious, FLOURLESS brownie recipe. I also hope you have some chocolate on
hand.
If you're like me and you love that center piece of the brownie pan - the one
that's
just baked, a little gooey, and super fudgy - these are for you.
EVERY piece is the "center piece." There really aren't crispy edges here and
these brownies are certainly not cakey. I keep flashing back to Judy Blume's
book
Superfudge for a reason.
Here's what you'll need. A few substitutions ideas for using what you have:
espresso powder can be omitted, chocolate chips can be swapped for chopped
chocolate, Dutch-process cocoa can be swapped for natural, and more granulated
sugar can stand in for the brown sugar.
You'll start by melting the butter and sugars together. Then, the chocolate
chips get added in.
Next up, you'll whisk in the eggs, then add the remaining ingredients. It all
gets mixed right in the saucepan.
Pour it into a foil-lined pan (lifting it out after baking makes for easier
cutting.)
Once cooled, you'll pop the brownies in the fridge. Because they are SO fudgy,
they're best chilled. If you're in the mood for something really decadent, Mr. E
paired his with ice cream last night. Ooh-la-la!
Fudgy Flourless Brownies
1/2 cup salted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 cup bittersweet (or semisweet) chocolate chips
3 eggs
1 teaspoon vanilla
1/2 teaspoon espresso powder
1/4 cup Dutch-process cocoa
Preheat oven to 350. Lightly grease an 8x8 pan. Line with foil, leaving overhang
on sides. Grease the foil.
Place the butter in a small saucepan over medium-low heat. Once the butter
starts to melt, stir in the sugars, stirring until the butter is completely
melted and sugar has dissolved. Continue cooking for 1 minute but do not bring
to a boil. Remove from heat. Stir in the chocolate chips until melted.
Whisk in the eggs one at a time. Stir in vanilla, espresso powder, cocoa until
combined.
Pour into the prepared pan and bake for 22-25 minutes until done. The brownie
will puff up a bit but will deflate as it cools. Cool completely, then
refrigerate. Lift foil out of the pan for cutting. Serve chilled.
[NOTE for #quarantinebaking: espresso powder can be omitted, chocolate chips can
be swapped for chopped chocolate, Dutch-process cocoa can be swapped for
natural, and more granulated sugar can stand in for the brown sugar]
I will make these even when I have flour in the house; they're that good. If you
want a flour-based brownie recipe, though, here are just a few of our
favorites:
