I’m not gonna lie. These are rich. Really rich. That’s what happen when your brownie is focused on chocolate, butter and eggs and sugar for texture (and not flour). If you’re truly a lover of all-things-chocolate, this brownie recipe will be a good recipe for you try. It’s chocolate madness.
This recipe comes from a new cookbook by Mark Bittman: How to Bake Everything: Simple Recipes for the Best Baking. This book is a “no brainer” to have on your cookbook shelf if you’re into baking at all. It’s a thick book, and you’ll find recipes for anything and everything that have to do with baking… from breads to cookies to cakes and more. It’s not all just sweets- there are plenty of savory baking options included in the book too.
I’m kind of a freak at cutting off the edges of brownies so they’re uniform in size. Plus, eating brownie edge scraps is quite awesome. You’ll get 9 big brownies out of this batch or 12 smaller ones.
And since they are flourless, they’re naturally gluten-free too… as long as you use chocolate that is GF. I used Scharffen Berger. Look for gluten-free vanilla extract too. All else should be fine.
The best way to describe the texture of these brownies is “melt in your mouth.” They aren’t cakey. They aren’t really fudgy either. They’re tender and… melt-in-your-mouth. Enjoy!
Here are a few more flourless brownies you might enjoy:
Flourless Black Bean- Avocado Brownies by Ambitious Kitchen Flourless Zucchini Chocolate Brownies by The Comfort of Cooking Flourless Peanut Butter and Chocolate Brownies by Averie Cooks
