Wednesday, July 9, 2014

(Flourless) Fudge Brownies

What words could I use to describe these brownies??

Dense
Chocolatey
Intense
Fudge-y
Rich
Semi-sweet
Decadent
Incredibly delicious

I mean just look at them! LOOK. AT. THEM...


You'll notice, however, that I didn't use the words "flourless" or "gluten-free." While those 2 words technically describe these sans-gluten brownies, you'd never guess it. Because a lot of times gluten-free desserts just can't come close to the original.

But these brownies might be some of the most delicious brownies I've ever had. They're more of a cross between a flourless chocolate cake and a brownie, with a super fudgey center and perfectly crispy top.



And the best part about this recipe: they take minutes to whip together, they're literally a 1-pot meal, and you most likely have all ingredients on hand.

So go make these right now!

Yours in delightfully deceiving people with delicious gluten-free treats,
Jacqueline

Flourless Fudge Brownies, from David Lebovitz (from Ready for Dessert)

Makes 9 to 25 brownies (mine were cut into 36 small pieces, which were a bit brittle because of their size, but mini bites are possible!)

Ingredients
1 tablespoon unsweetened cocoa powder, natural or Dutch process
3 tablespoons (30g) corn starch
6 tablespoons (85g) butter, unsalted or salted
1/8 tsp fine sea salt (eliminate if using salted butter)
8 ounces (225g) bittersweet or semisweet chocolate, chopped
3/4 cup (150g) sugar
2 large eggs, at room temperature
optional: 1 cup (135g) nuts, toasted and coarsely chopped
optional: 2 - 3 TBSP of cocoa nibs

Directions
  1. To make a parchment sling for your pan: lightly spray the inside of an 8-inch (23 cm) square pan with baking spray and line with 1 strip of parchment paper up the sides to the rim. Repeat with a second piece of parchment on the other sides of the pan (like this). Lightly grease the foil with butter or non-stick cooking spray.

  2. Preheat the oven to 350º (180ºC). Sift together the cocoa powder and corn starch in a small bowl and set aside.

  3. Add the butter in a medium saucepan and place over very low heat. Add chocolate (and salt, if using), stirring constantly until smooth.

  4. When chocolate is melted, immediately remove from heat and stir in the sugar, then the eggs, one at a time.

  5. Stir the cocoa/corn starch mixture into the chocolate mixture. Beat the batter vigorously for at least one minute until the batter is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit once it's done. (Note: This step is ESSENTIAL if you want brownies and not chocolate crumbles. Unlike flour [which you don't want to overbeat due to gluten development], you need to properly hydrate the corn starch and properly mix all these ingredients to "glue" them together. Check out some photos from David Lebovitz's blog to see how the mixture pulls from the side of the pan.)

  6. Add the nuts and cocoa nibs, if using, then scrape the batter into the prepared pan.

  7. Bake for 25 to 30 minutes, or until the brownies feel just set in the center. Do not overbake. (If anything, mine were a bit underbaked...yum!)

  8. Remove from oven and let cool completely in the pan. Run a knife around the sides of the pan to release the brownies, and use the parchment sling to slowly before removing from the pan and slicing. (The edges of my brownies were a bit crumby, but they were still delicious. Eat as is, or use as a delicious topping on ice cream!) 

Storage: The brownies can be stored at room temperature for up to 4 days, or frozen for at least 1 month.

1 comments:

Liz @ FloatingKitchen said...

How about "moist". Ha ha ha ha ha!

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