Flourless Brownies

Flourless Brownies

 

9 oz butter

20 oz dark chocolate chips

1/3 cup coffee

6 Tablespoons cocoa powder

½ cup sugar

6 eggs

 

Preheat oven to 350F. Melt butter, chocolate chips, coffee, and cocoa powder over low heat in a medium pan. Set aside to cool slightly. Spray a 9×13” pan lightly, and line with parchment paper so that there is overhang on all sides. Whip together sugar and eggs until thick and foamy, about 3 minutes. Pour egg mixture into chocolate, and gently fold together using a whip. Scrap batter into pan, and bake for 10 minutes, or until cracking around the edges and very slightly jiggly in the center. Allow to cool completely, and then place in fridge until cold, about 30 minutes. Cut into 12 pieces, 4 long by 3 wide, using a chef knife dipped in hot water and clean with a dry towel. Wrap individually with plastic wrap and store at room temperature, if desired.

 

 

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2 thoughts on “Flourless Brownies

  1. Thank you so much for a gluten-free brownie recipe. I will make these for family/friends who cannot tolerate wheat. Also, I am sure this will please those of us who want more chocolate!

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