Because these brownies lack flour, they are more gooey than a traditional brownie, but I like them for that. It’s best to let the brownies rest for a few hours after baking—even overnight—as the longer they sit, the firmer they become. The finished product is fudgy and smooth from the melted chocolate. Cut the brownies into small portions as they are very rich.
Double Chocolate Brownies
- 5 oz semisweet chocolate
- ½ cup unsalted butter
- 1¼ cups packed light or dark brown sugar
- 3 large eggs, lightly beaten
- ½ cup unsweetened cocoa powder
- ¼ tsp salt
- 1½ tsp pure vanilla extract
Heat the oven to 350°F. Line an 8-by-8-in square pan with aluminum foil, then lightly grease the foil with vegetable oil.
In a heatproof bowl set over simmering water, melt the chocolate and butter, stirring until smooth. Remove from the heat and transfer to a large bowl; add the brown sugar, eggs, cocoa powder, salt, and vanilla. Stir well to combine. Spread the batter in the pan, smooth with a rubber spatula. Bake until the brownies are dry on top and almost firm to the touch, about 40 minutes. Remove from the oven and cool in the pan for 1 hour.
Gently lift the foil out from the pan after cooling to remove the brownies. Place on a cutting board and refrigerate for up to 1 hour to fully set the brownies. Remove from the fridge and, using a serrated knife, cut into 16 brownies. Serve at room temperature.
Store in an airtight container at room temperature for up to 1 week.
Makes 16 brownies.
About the Author
Excerpted from Flourless © 2014 by Nicole Spiridakis. Reproduced by permission of Chronicle Books. All rights reserved.