Flourless Chocolate Brownies

With Thanksgiving fast approaching, the ever ubiquitous pumpkins, apples, spices, nuts and everything fall make their way into most of the desserts for this holiday of thanks.  I absolutely adore this time of year and all of its flavors; however, sometimes you just need a little break from tradition for a change of taste.  A profound chocolate craving took over my willpower this week (not unusual by any means).  These decadent chocolate brownies instantly came to mind and I knew they would be the perfect diversion from the classic fall desserts furthermore satisfying my intense craving (at least until next week).

These brownies are rich and fudgy, but not too sweet.  They are made without flour which further propels the chocolate onto center stage.  You won’t even miss the flour…in fact you’ll wonder how flour ever made its way into brownies in the first place.  Who knew the absence of flour in a baked good could be such a wonderful thing? Whether you have intolerance to gluten or simply want a divine fudgy brownie…this is absolutely the recipe for you!  What I like best about this recipe is that it doesn’t involve a mixer of any kind.  Just make sure that you stir the batter long enough (as directed below) otherwise the brownies can become crumbly.  The cocoa nibs are a wonderful addition creating a nice texture combination with the nuts. (You can find cocoa nibs at Whole Foods Market or any specialty food store).

Flourless Chocolate Brownies          {Print Recipe}

Yield: 12 brownies

6 Tbsp unsalted butter

8 oz bittersweet or semisweet chocolate, chopped

¾ cup sugar

2 large eggs, room temperature

1 Tbsp unsweetened cocoa powder, natural or Dutch-process

3 Tbsp corn starch

1/8 tsp salt

3 Tbsp cocoa nibs – optional but highly recommended

1 cup walnuts, toasted and coarsely chopped – optional

Line the inside of an 8×8 square pan with foil so that it goes up the sides and wrap over the rim.  Lightly grease the foil with butter or non-stick cooking spray.  Preheat the oven to 350 degrees F.

Melt the butter, salt and chocolate in a medium saucepan over very low heat, stirring constantly until smooth.  Remove from the heat and stir in the sugar, then the eggs, one at a time.

Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture.  Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth.  It will pull away from the sides of the pan a bit.

Add the nuts and cocoa nibs, if using, then scrape the batter into the prepared pan.

Bake for 30 minutes or until the brownies are set in the center and slightly cracked on top.  Be careful to not over bake. Remove from the oven and let cool completely on a rack before removing from the pan and slicing.

Keep brownies stored in a sealed container for up to 4 days…but they probably won’t last that long.

Recipe from David Lebovitz, http://www.davidlebovitz.com


2 thoughts on “Flourless Chocolate Brownies

  1. Yumm…I am inspired to give this recipe a whirl and share the goodness with our friends on Thanksgiving. Thankful for you posting such wonderful recipes!


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