Flourless Chocolate Brownies (Gluten Free)
Description
You won't need any flour to bake and serve these gluten-free flourless brownies that have rich chocolate flavor and a fudge-like texture.
Ingredients
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1 teaspoon unsalted butter
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1 1/2 teaspoons unsweetened cocoa powder
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2 (4 ounce) bars dark chocolate (60 to 65% cocoa), chopped
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1/4 cup unsalted butter, diced
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1/4 cup coconut oil
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5 eggs
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2/3 cup white sugar
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2 teaspoons vanilla extract
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1/4 teaspoon instant espresso powder
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1 pinch salt
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1 tablespoon confectioners' sugar for dusting
Directions
1
Preheat oven to 325 degrees F (165 degrees C).
2
Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.
3
Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.
4
Bring 4 cups water to a simmer in the same saucepan from the double boiler.
5
Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.
6
Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.
7
Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.
8
Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.