Flourless Double Chocolate Brownies! |

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)