This past Sunday we were both craving our favorite brownies. They’re thick, chewy and incredibly rich, just the way we like ’em. As I started to gather up the ingredients to make them, I realized that we were short on both flour and cocoa powder. That simply wouldn’t do. So we scratched that idea and instead decided that we’d make these rich fudgy flourless brownies. No flour and only 1 tbsp. of cocoa powder required = problem solved.
I’m no stranger to flourless baked goods. I’ve actually made flourless brownies before, but I was a little disappointed by their texture. This time around I made sure to add a few things that would make these brownies soft, tender and most important, chewy. I started by melting the butter and then adding the sugar to it. That way the sugar had a chance to dissolve a bit and wouldn’t leave the brownies with grainy texture. Then I added the chopped bittersweet chocolate to that mixture and let it melt. Once it was nice and smooth I removed it from the heat and added my eggs and vanilla extract. [Side note: it’s always important to add your vanilla extract after you’ve heated your mixture otherwise it will cook off and you’ll end up having to add more]
After incorporating the eggs and vanilla I used a mesh sieve to sift the cocoa powder and cornstarch into the saucepan (which helped eliminate large clumps of cocoa). The cornstarch is absolutely necessary in this recipe, it binds, thickens and keeps these brownies moist, so don’t omit it! I then sprinkled in the salt and then got out my hand mixer. Since you need to beat the mixture for up to 2 minutes I’d suggest using one. If you don’t have one prepare to use your muscles (and a wooden spoon)! You’ll want to beat it until the batter is smooth and shiny. it will look a bit glossy and start to pull away from the edges of the pan. Finally, I poured the batter into my prepared pan and baked it for 22 minutes. Wait, what?! Yep. These brownies require minimal baking time. The more you bake them the more fragile they get and you’ll end up with a pan of dry crumbly brownies.
We were definitely happy with how these brownies came out. They were thick, soft and melted in our mouths. And look at those shiny cracked tops- they’re absolutely perfect! The bests part is that these only required a few pantry staples, no specialty ingredients and no black beans or avocados. Come on guys, those things just don’t belong in brownies! If you’re looking for a really good flourless (naturally gluten-free) brownie recipe, look no further! Enjoy 🙂