I was going to go with a title more along the gluten free lines, but as a non-gluten-free-eater I decided against it – whenever I see the words “gluten free” I immediately think whatever it is will be dry & boring. Yes, there have been a couple of exceptions, but not enough to change my mind. Hence, ‘Flourless Brownies’. It just sounds better. I mean, technically speaking, I should have called them ‘Accidentally Flourless Brownies’ but I think it comes across much better if it seems like I have a proper grasp of what is actually going on when I bake, which obviously is not the case. Confession: I forgot to put the flour into the batter. It happens, okay? It happens to the best of us. Bonus: accidentally flourless brownies are potentially more awesome than flour-full brownies.
I have to admit that, yes, after the brownies had been in the oven for what felt like twelve years – constantly checking the temperature & trying to figure out why the heck they weren’t setting – I eventually realised that I’d forgotten to put in the flour. I was devastated. Sure I was. I wanted to chuck the whole damn tin in the bin right then & there, but the thought of all the butter and chocolate in the batter going to waste hurt my little soul a bit. So I patiently waited for the brownies to bake, all the while keeping it quiet from Boyfriend that he could have an emotional meltdown on his hands within the hour. Friends, let me tell you, I have never been so happy to have forgotten an ingredient in my whole life ever.
Why can’t all gluten free baked goods be as delicious? We can dream.
Makes 16 | Adapted from Justin Gellatly
- 300g salted butter, cubed
- 500g dark chocolate, broken into small pieces
- 5 eggs
- 500g caster sugar
- a pinch of sea salt
- Preheat the oven to 180C. Grease & line a 9-inch brownie tin with baking parchment, then set aside.
- Place the butter & 400g of the chocolate into a heatproof bowl & melt together in the microwave, being sure to take the bowl out & stir the contents every 20-seconds. Be careful not to burn the chocolate. Set aside.
- In a large bowl, whisk together the eggs with the caster sugar until just combined. Add the melted chocolate into the bowl & whisk until everything comes together, but be careful not to over-mix. Add the remaining 100g of chopped chocolate into the bowl, along with the pinch of salt, and use a wooden spoon to gently fold them through the mix.
- Pour the batter into the prepared tin & bake in the pre-heated oven for 45-minutes, or until flakey on top and still a little wobbly in the middle. The brownies need to cool in the tin for at least 1-hour, and after being removed should be kept in the fridge before slicing. Enjoy at room temperature with some ice cream dolloped on top.