Description
These fudgy flourless chocolate brownies feature a shiny crackled top and an intensely chocolate center, perfect for gluten-free indulgence.
Ingredients
Scale
- 200 g (7 oz) dark chocolate (60–72% cocoa)
- 115 g (1/2 cup) unsalted butter
- 200 g (1 cup) granulated sugar
- 30 g (1/4 cup) unsweetened cocoa powder, sifted
- 3 large eggs
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine salt
- 1 tsp (2 g) instant espresso powder (optional)
- Powdered sugar or finishing salt for garnish (optional)
Instructions
- Preheat the oven to 175°C (350°F). Line an 8 x 8-inch (20 x 20 cm) pan with parchment, leaving two opposite sides with an overhang.
- Melt 200 g dark chocolate and 115 g unsalted butter in a heatproof bowl over simmering water, stirring until smooth, about 3–5 minutes.
- Cool the mixture for 2 minutes.
- Whisk 3 large eggs with 200 g granulated sugar, 1 tsp vanilla, and 1 tsp instant espresso powder until pale, about 2–3 minutes.
- Combine the chocolate-butter mixture into the egg-sugar bowl while whisking constantly.
- Add 30 g unsweetened cocoa powder and 1/4 tsp fine salt to the batter, folding gently until combined.
- Bake for 20–25 minutes, rotating the pan halfway through. Check doneness with a toothpick.
- Cool in the pan for 25 minutes, then lift out and cool further for cleaner slices.
- Slice and serve, garnished with powdered sugar or flaky sea salt as desired.
Notes
For a nutty twist, fold in nuts. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 330
- Sugar: 22g
- Sodium: 55mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 62mg