Delicious doesn’t always need gluten…
Why not try these Double Chocolate Brownies from Flourless…
Makes about 16 Brownies
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.
5 oz/140 g semisweet chocolate
½ cup/155 g unsalted butter
1¼ cups/250 g packed light or dark brown sugar
3 large eggs, lightly beaten
½ cup/50 g unsweetened cocoa powder
¼ tsp salt
1½ tsp pure vanilla extract
Heat the oven to 350°F/180°C. Line an 8-by-8-in/20-by-20-cm 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 rub-
ber 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.
Flourless by Nicole Spiridakis and John Lee (Page 104)
Image © 2014 by John Lee