I’ve always been surprised how little flour actually goes into most brownie recipes. Usually, the recipe calls from a half cup to a full cup of all-purpose flour. A little flour goes a very long way. And I was even more surprised when I first tried these dark chocolate flourless brownies because you almost can’t tell there’s no flour in them at all. They’re actually very moist and gooey and kind of melt in your mouth. If you have a favorite flourless baking recipe, I’d love you to share it with me and the readers of Baked Chicago.
Dark Chocolate Flourless Brownies
Preheat your oven to 350° F. Lightly grease the bottom of an 8×8-inch square baking pan with butter or shortening.
In a medium bowl, whisk together the cocoa powder, baking soda and salt. Set aside.
In a large heatproof bowl, combine butter, sugar and dark chocolate. Place the bowl over simmering water in a saucepan. Stirring often, heat until the butter and chocolate are melted and the mixture is smooth. Remove from heat and whisk in the eggs, water and vanilla. Stir in the cocoa powder mixture; fold in the chocolate chips.
Spread the batter in the prepared baking pan. Bake for 40 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.
Lightly dust with powdered sugar and cut into 4 rows by 4 rows to make 16 dark chocolate flourless brownies.
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, cut into small pieces
1 1/4 cups granulated sugar
1 1/4 cups dark chocolate, chopped
1/2 cup cold water
1 teaspoon vanilla
1/3 cup semi-sweet chocolate chips
Number of servings: 16
Cooking time: 40 minutes