[Gluten-Free] Flourless Chocolate Brownies

I love chocolate. Chances are you love chocolate too. I can only remember meeting four people in my entire life who do not agree with the above statement. And I was, and still am, thoroughly confused by that. Growing up, most of the chocolate that I encountered was milk chocolate. And I loved it! Delicately smooth and wonderfully sweet...the taste of milk chocolate was what came to mind when I heard the word "chocolate."

My chocolate revolution happened a few years ago, when dark chocolate became more popular. Dark chocolate is of course milk chocolate's more modest twin.  You know, minus the milk and extra sugar "accessories." But I like accessorizing... so I had my doubts. There is a plethora of  "Eat more dark chocolate and live longer and happier" articles out there.  I knew I wanted to officially make the switch. But could I really change my (and my husband's) taste preference??

It was a slow process. I started with 65% cocoa content. If after dinner I wanted a sweet treat, grabbing a couple little sections would do the trick. Then, I challenged myself to go up. I jumped to the 70-75% cocoa level. My husband was reluctant at first and would pass on my higher cocoa content evening-treat offers. Could you really cheat on milk chocolate?

But then, one day, we didn't taste bitter. We didn't miss the sugar. I felt like we had discovered what chocolate really was...a rich, complex flavor that was hidden behind all that milk and sugar. Now, our favorite after-dinner treat? A couple squares of an 85% cocoa content chocolate bar.

Inspired by our experience, I created an amazing chocolate dessert that everyone can enjoy no matter what your chocolate preference is... my gluten-free Flourless Chocolate Brownies. It's classic brownie flavor with a fudge-like texture that stays true to the taste of real chocolate. They are simple to make and even easier to eat! Try bringing these to the next party you go to and start your own chocolate revolution!

[Gluten-Free] Flourless Chocolate Brownies
These little things make me so happy! When I bake them, the whole house smells like chocolate! I can’t think of anything better! Oh wait, yes I can....you can easily make this into a flourless chocolate cake. Got to love double duty recipes!

Makes 16 brownies

8 ounces (2 bars) bittersweet chocolate,
       chopped
       (I like to use 60-65% cacoa)

4 tablespoons unsalted butter, diced 

       (½ stick), plus more for pan

¼ cup coconut oil

5 eggs

2/3 cup sugar

2 teaspoons vanilla extract

¼ teaspoon instant espresso powder

1/8 teaspoon salt 

½ tablespoon of cocoa powder 

    (for pan)

Powdered sugar, for garnish 

    (optional)

       Preheat oven to 325 degrees. Butter an 8x8 square baking pan. Sprinkle with cocoa powder and move the pan around to spread it evenly. Turn the pan upside down and tap gently to remove excess. Set aside.

       Combine chocolate, butter and coconut oil in a small heat proof (glass) bowl. Place over a small saucepan with simmering water. Stir often until melted and smooth (4-5 minutes). Remove bowl and let cool.

       Use the same sauce pan to bring 4 cups of water to a simmer.              
       Meanwhile, in a large bowl, whisk eggs and sugar. In a separate small bowl, mix together vanilla and espresso powder. Once the espresso powder is dissolved, pour vanilla mixture and salt into the egg mixture. Mix well. Stir in cooled chocolate mixture until smooth. 

        Pour chocolate batter into prepared baking pan. Place pan on a baking sheet and place in the oven. Pour the 4 cups of simmering water onto the baking sheet creating a “hot water bath” around the square baking pan. Bake for 52-55 minutes or until a toothpick comes out mostly clean with a few crumbs. (Don't be alarmed if cake rises unevenly)

        Carefully remove the square pan from the hot water bath and immediately turn out onto a wire rack lined with parchment paper. Cool for 30 minutes. Then keep in the fridge for at least 3 hours before cutting and serving. Sprinkle cold brownies with powdered sugar to make them extra pretty.


        For a Flourless Chocolate Cake:
         Pour batter into a 9-inch pie pan that has been buttered and dusted with cocoa powder. Place on a baking sheet in a hot water bath (about 4 cups of simmering water). Bake at 325 degrees for 1 hour and 12 minutes or until a toothpick comes out mostly clean or with a few crumbs (Don't be alarmed if the cake rises unevenly)
         Remove cake pan from the hot water bath and flip out onto a wire rack lined with parchment paper and cool completely.  Then, place in fridge for at least 3 hours before serving. Top with frosting, fruit, or powdered sugar.  Enjoy!
        

recipe courtesy: laurenmarieglutenfree.com
photo courtesy: angela sackett