Saturday, February 28, 2015

Chewy Flourless Chocolate Brownies



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.

Happy baking!










Chewy Flourless Chocolate Brownies


Ingredients

5 eggs
1 c white sugar
1 c butter
8 oz chocolate chips (I prefer Ghiradelli milk chocolate)

Directions

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.




2 comments:

  1. Yum! How do you think they'd taste using dark chocolate instead? ;)

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  2. I'm sure substituting dark chocolate chips would be very yummy too :) The dark chocolate version will be less sweet than my milk chocolate version but not by much!

    Just looking at the nutrition facts on a bag of Ghiradelli chocolate chips, milk has 10g of sugar while Ghiradelli chocolate 60% cacao only has 6g of sugar and Ghiradelli chocolate 100% cacao has 0g of sugar. With the 1 c of sugar in this recipe, I doubt the extra sweetness that milk chocolate brings will be missed!

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