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Flourless Brownies, Two Ways

April 16th, 2012  Print This Recipe     

two kinds of flourless brownies

Many people probably used Passover as an opportunity to diet, cut out the carbs and sweets for a week, eat more salad. I concocted two different types of flourless brownies and made ice cream sundaes with them every night.

flourless brownie sundae

The dilemma I face these days when I want to cook something is whether to try a new recipe or riff off something I’ve made before. I almost always go with the latter. I have a lot of favorite recipes at this point, and I’m much better at improvising. I’m also less afraid of screwing up. It happens. So when I realized I needed to make some flourless brownies to get us through the week (us meaning me), my very first thought was: well what would happen if I just made my favorite brownies and simply left out the flour? But then doubt crept in and I started Googling “flourless brownies” and became intrigued by a Nigella recipe that used almond meal. And these were good. Thick, superchocolatey, gooey. But also kind of grainy from the almond meal, a detail that could almost be overlooked when the brownie was cloaked in homemade vanilla ice cream and salted caramel sauce, but not so much when it was on its own. It rubbed me the wrong way, and I didn’t like the almond flavor, either. It made it taste, well, like a Passover dessert. Never what I aim for.

adding almond meal to brownie batterbrownies sprinkled with flaky salt before baking

And so I decided to try my original idea; how badly could the combination of chocolate, butter, sugar, cocoa, and eggs fail me, anyway? And it worked. These brownies tasted like the original version of themselves, but fudgier and wetter. And in my opinion those are two adjectives you definitely want describing your brownies. I preferred these to the almond-flour brownies hands down, but the husband was on the fence; he liked the thickness of the first ones. One caveat regarding both recipes: they produce such wet and fudgy brownies that at room temperature you kind of need to eat them with a fork. Or a spoon. If you’re minding your manners, that is. I actually prefer these brownies cold from the fridge; they’re easier to handle, and I like the firmer texture.

flourless brownies, batch two

Flourless Brownies Version One, adapted from Nigella Express

Ingredients:

  • 8 oz bittersweet or semisweet chocolate, chopped
  • 8 oz (2 sticks) butter
  • 1 cup (7 oz) sugar
  • 2 tsp vanilla extract
  • 3 eggs, lightly beaten
  • 1 1/2 cups (6.5 oz) almond flour
  • 1/2 tsp salt
  • flaky sea salt for sprinkling, optional

Directions:

  1. Preheat the oven to 325. Line an 8-x-8-inch pan with foil and spray the foil.
  2. Melt the chocolate and butter in the top of a double boiler or in a large bowl set over a pot of barely simmering water.
  3. Off the heat, whisk in the sugar and let cool slightly. Whisk in the eggs and vanilla. Fold in the salt and almond flour.
  4. Scrape into the prepared pan, sprinkle with flaky salt, and bake for 25 to 30 minutes. It’s best to refrigerate these for a few hours before cutting (or you can just dig in with a spoon while they’re still warm).

Flourless Brownies Version Two, adapted from Fudgy Brownies with Chili and Sea Salt

Note: If you want thicker brownies, I’d suggest doubling this recipe and baking for 25 to 30 minutes.

Ingredients:

  • 4.5 oz (9 Tbsp) butter
  • 2 oz bittersweet chocolate, chopped
  • 7 oz (1 cup) sugar
  • 1 oz cocoa powder
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • flaky sea salt for sprinkling, optional

Directions:

  1. Preheat the oven to 350 degrees. Line an 8-x-8-inch pan with foil and spray the foil.
  2. In a small saucepan, melt the butter and chocolate together. Transfer the mixture to a large bowl.
  3. Whisk in the sugar and cocoa. Whisk in the eggs, vanilla, and salt.
  4. Scrape into the prepared pan, sprinkle with sea salt, and bake for 21 to 22 minutes. It’s best to refrigerate these for a few hours before cutting.

 

 

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2 Responses to “Flourless Brownies, Two Ways”

  1. lauren raben says:

    the flourless brownies sound like baked fudge. i, too, would like them cold. yum!

  2. XRumerTest says:

    Hello. And Bye.

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