Makes: About 1 dozen
Time: About 45 minutes
If you love chocolate, you’ve probably had flourless chocolate cake. Flourless brownies aren’t so ubiquitous, but they’re just as satisfying—fudgy and rich with a double dose of chocolate. Top with any of the frostings and sauces that go with Brownies.
1. Heat the oven to 350°F. Grease an 8- or 9-inch square baking pan or line it with parchment paper and grease the parchment.
2. Combine the chocolate and butter in a saucepan over low heat, stirring frequently until melted and smooth. Let cool.
3. In large bowl, beat the eggs and sugar together until thick. Add the vanilla and gradually add the chocolate mixture; mix until fully incorporated. Fold in the cocoa powder.
4. Pour the batter into the prepared pan, using a spatula to spread it into an even layer if necessary. Bake for about 35 minutes, until the center is barely set. Cool completely in the pan on a wire rack before cutting. These will keep in an airtight container for no more than a day or two.
NUTTY FLOURLESS BROWNIES Here nuts are both a flour substitute and a crunchy add-in: Use 3 eggs rather than 4 and substitute 1 cup almond flour for the cocoa powder. Fold 1 cup chopped nuts (toasted, or raw) into the batter before pouring it into the pan.