Fudgy Flourless Brownies

These naturally gluten free flourless brownies are rich and fudgy, with a Paleo option, too. Made simply, with melted chocolate and cocoa powder, and topped with chocolate ganache.

We’ve made flourless brownies before, with peanut butter. Nut butters can be really wonderful for baking, particularly when you’re going flourless. And I do insist that, if you’re going to call something flourless, it shouldn’t have even a speck of an alternative flour (like almond flour or oat flour) or powdered starch (like cornstarch or tapioca).

But I had been longing for a rich, flourless brownie with a fudgy, chewy texture, and didn’t have a competing flavor like a nut butter brings. And I was determined to use only the simplest, most basic baking ingredients. That meant no avocados, no black beans, and not even dates. Just chocolate, butter, sugar, eggs and cocoa powder.

This recipe had to have nothing more than melted chocolate, butter, sugar, eggs and cocoa powder. And as long as we’re shooting for the moon, how about the option to make them into Paleo flourless brownies, too?

INGREDIENTS
For the brownies
10 ounces dark chocolate, chopped

4 tablespoons (56 g) unsalted butter, chopped (Paleo option: replace with virgin coconut oil)

3/4 cup (150 g) granulated sugar (Paleo option: replace with coconut palm sugar)

3 eggs (150 g, weighed out of shell), at room temperature

2 teaspoons pure vanilla extract

1/4 cup (20 g) unsweetened cocoa powder (Dutch-processed is preferred)

1/4 teaspoon kosher salt

For the chocolate ganache
6 ounces dark chocolate, chopped

1/2 cup (4 fluid ounces) heavy whipping cream (Paleo option: replace with coconut cream)

2 ounces dark chocolate chips, for scattering (optional)

DIRECTIONS

1. First, make the brownies. Preheat your oven to 350°F. Grease and line an 8-inch square baking pan with unbleached parchment paper that overhangs the sides of the pan, and set it aside.
2. In a double boiler or a medium-sized microwave safe bowl, melt the chocolate and butter or coconut oil until melted and smooth. To melt the chocolate in the microwave, heat in 30-second increments at 70% power, stirring in between intervals, taking care not to burn the chocolate. To the melted chocolate and butter mixture, add the sugar, mix to combine well, then set the bowl aside. In a separate, large bowl, place the eggs and vanilla, and beat with a hand mixer on medium-high speed until frothy (about 1 minute). Add the cocoa powder and salt to the eggs, and beat on low speed until the cocoa powder is absorbed (about 1 minute). Add the chocolate and butter mixture to the large bowl, and beat on medium-high speed until the mixture is smooth and glossy (2 to 3 minutes).
3. .........................

for full instruction please see: glutenfreeonashoestring.com

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