I adapted a flourless chocolate cake recipe to create these chewy beauties. It is an incredibly simple recipe and the brownies improve over time so I recommend baking the day before you want to serve it. Letting them fully cool helps them hold together and gives them the chewy texture that I look for in a brownie.
Chewy Flourless Chocolate Brownies
1 c white sugar
1 c butter
8 oz chocolate chips (I prefer Ghiradelli milk chocolate)
Preheat your oven to 350 degrees F and prep your cake pan with a cooking spray.
In a large bowl, beat your eggs and sugar together and set aside. Melt your butter in a saucepan in a double broiler or low heat in a sauce pan. I like to cut the butter into tablespoon size pieces to expedite the melting process. Make sure to keep a close eye on the butter, stirring occasionally. When your butter is almost fully melted, turn heat off and add chocolate chips, stir until fully melted and incorporated. Pour your chocolate-butter mixture from your sauce pan to your egg and sugar mixture in the large bowl, using a spatula to get all of the butter and chocolate. Stir until combined. Pour mixture into a round cake pan and bake for 35 - 40 minutes or until center is set and a toothpick inserted in the center comes out clean. As tempting as it might be to eat them warm, I recommend fully cooling them before you cut with a spatula and serve. Without the flour to keep it together they can be a bit flimsier than your normal brownie.
Store in an air tight container in your refrigerator.