Hello everyone, I hope you are all well.
These brownies are flourless and incredibly moist, and they are easy to make, too!
Here is the recipe, enjoy!
Flourless Chocolate Brownies
- 1 cup (225 g) unsalted butter
- 9 oz. (250 g) dark chocolate chips
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coffee extract
- 1/2 cup (125 ml) cold water
- 1 1/4 cup (280 g) regular sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (30 g) cocoa powder
- 2 oz. (50 g) chocolate chips (added at the very end)
Preheat the oven to 350 ˚F (180 ˚C).
Put the butter and chocolate into a heat proof bowl and place it over a pan of simmering water. Stir regularly until melted and smooth.
Then add the sugar and the vanilla and coffee extracts. Whisk until everything is well blended, but do not overmix.
Stir together the cocoa powder, salt and baking soda, then add to the mixture.
Whisk until just combined.
Pour into a lined 8 x 12-inch (20 x 30 cm) baking pan.
Sprinkle over the 2 oz. (50 g) chocolate chips and place in the preheated oven for about 40-45 minutes.
While the brownies are in the oven you can get on with the topping.
Chocolate sauce topping
- 3 1/2 oz. (100 g) chocolate
- 1/2 cup (120 ml) heavy cream
- 2 teaspoons honey
- 1/2 teaspoon vanilla extract
Put the cream in a saucepan with the honey and vanilla extract. Place on a medium heat until the milk is very warm but not boiling.
Pour the warm milk over the chocolate chips and set aside for 5 minutes.
When the 5 minutes are oven, stir well.
Pour the chocolate sauce over the cooled brownies and smooth the surface.
I also like to drizzle over some melted pink strawberry chocolate. Use about 2 oz. (50 g) strawberry chocolate, if you like.
Place the pan in the refrigerator for about an hour or until the toppings are completely set.
Cut into squares and serve… Baked with love.
Triple Chocolate Brownies… so yummi.
I hope you are tempted to start baking…
Serve some ice cream and fresh berries on the side, if you like.
I wish you a wonderful day. hugs from me to you.