Flourless Brownies
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: About 75 minutes
Servings: 16 brownies
Ingredients:
2 sticks of unsalted butter
1 1/4 cups granulated sugar
1 1/4 cups bittersweet chocolate chips (try Ghiradelli)
4 large eggs at room temperature
1/8 cup water
2 teaspoons vanilla
1 cup mini semi-sweet chocolate chips
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
Directions:
- Preheat oven to 350°F. Spray a square 9″x9″ pan with nonstick spray. Line the pan with parchment paper and then spray the parchment paper with more nonstick spray.
- Melt the butter, sugar, and bittersweet chocolate chips in a double boiler, stirring until smooth. (Tip: to double boil something, fill a pot of water, boil the water, turn it to simmer, and place a heatproof bowl with the ingredients on top).
Photo by Samantha Klein
- Meanwhile, whisk together together the eggs, water, and vanilla in a large bowl.
Photo by Samantha Klein
- Once the chocolate mixture has melted, whisk it into the egg mixture.
Photo by Samantha Klein
- Whisk in the cocoa powder and salt. Then fold in the chocolate chips.
Photo by Samantha Klein
- Transfer the batter to the baking pan and cook for 50-60 minutes until the center is set. Let cool.
Photo by Samantha Klein
Adapted from Martha Stuart
View the original post, Flourless Brownies, on Spoon University.