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)

Image © 2014 by John Lee

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