I think we all know why you’re here. You’re here for the brownies. Yeah, those perfectly dense, most fudge-like brownies you could ever wish to sink your teeth into. That’s these guys right here. I have made other brownies and have some posted to my blog, but these are my MOST FAVORITE by far.
I have now made these brownies for Christmas, Valentine’s Day, and now I will make them for Easter. Don’t get me wrong, I love a good carrot cake, however, chocolate will trump any dessert sitting at the dessert table for me. Just follow the recipe below and make all of your chocoholics wishes come true this Easter.
THE BEST FLOURLESS BROWNIES EVER
- 1/2 c. sugar
- 8 oz. semisweet chocolate, chopped*
- 2 eggs, room temperature
- 1 tsp. pure vanilla extract
- 1 tbsp. unsweetened cocoa powder
- 3 tbsp. Tapioca starch or arrowroot starch*
- ¼ tsp. sea salt
- Ganache (recipe below)
- Freeze dried raspberries or your favorite toppings (optional)
- Preheat oven to 350 degrees. Line an 8×8 or 9×9 inch square metal pan with parchment paper (with enough hanging over the sides to make for easy pick up and clean up). Lightly butter, pan underneath to get parchment to stick and hold firmly in place.
- In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat and add the eggs, one at a time, then the vanilla extract.
- Sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes. Beat until the batter is smooth and shiny.
- Pour the batter into the prepared pan and bake for 20-25 minutes or until the brownies are set in the center, taking care not to overbake. Remove from oven and let cool in the pan for 45 minutes before removing and slicing. *
Chocolate ganache recipe (makes about 1/3 cup)
- 1/4 c. Unsweetened organic coconut milk (canned)
- 2.5 oz enjoy life chocolate
- 2-3 tsp. of espresso or strong coffee
- Combine coconut milk and chocolate in a small saucepan
- Heat over very low heat
- Stir until melted
- Remove from heat
- Drizzle over ice cream, brownies
Special notes from this little red bird:
*I like to use Enjoy Life chocolate as it is allergen friendly.
*SUBSTITUTIONS: I used tapioca starch for this recipe. If you cannot tolerate tapioca starch, you can use arrowroot starch interchangeably. If you don’t have either, you can use corn starch, however, it will not be grain free. It is completely up to you and what you have available and what your dietary needs are.
* To ensure that the brownies have cooled completly, I like to put them in the freezer for about 30 minutes. Then, I drizzle with the ganache and freeze dried raspberries and put it back in the freezer for 30 minutes. When slicing, I keep a hot wash cloth (soaked but not dripping), near by and wipe my knife after each cut. If not devoured completely after serving, store in a covered glass container to keep from food flavors absorbing into your brownies.
*Fruit, nuts, chocolate chips/chunks, a sprinkle of sea salt, or a chocolate ganache all make great additions to these brownies!
Recipe adapted from: Life made simple, Elana’s Pantry