Flourless Brownies
I was going to go with a title more along the gluten free lines, but as a gluten lover, I decided against it. Whenever I see the words gluten free, I immediately think it’ll be dry & boring. There have been a few exceptions, but not enough to change my mind. Hence: Flourless Brownies. Technically speaking, they should be called ‘Accidentally Flourless Brownies’, but it doesn’t have quite the same ring. Alas, it’s true – I forgot to put the flour into the brownie batter. It happens to the best of us, okay?
It took me a while to figure out why my brownies weren’t setting properly, before it eventually dawned on me that I’d forgotten about the flour. I was devastated. I thought about chucking the whole damn tin in the bin, but I couldn’t bare to waste all of the butter and chocolate in the batter. So I patiently waited for the brownies to bake, keeping a Scale 5 Emotional Meltdown at bay as best as I could. Friends, let me tell you: I have never been so happy about a forgotten ingredient before.
Why can’t all gluten free baked goods be as delicious? We can dream.
Flourless Brownies
Gluten free brownies – fudgy, dense, perfect.
Yield: 16 brownies
Author: Vicki
INGREDIENTS
300 g salted butter, cubed
500 g dark chocolate, broken into small pieces
5 eggs
500 g caster sugar
1 pinch salt
DIRECTIONS
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.
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!
*recipe inspired by Justin Gellatly
related posts:
Ultimate Fudge Brownies
Raspberry & Sea Salt Brownies
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