Sunday, May 15, 2016

One bowl flourless fudge brownies

These decadent and thick brownies are dense, rich and taste just like fudge - and also happen to be flourless! They are almost guaranteed to melt in your mouth!
It was Teacher Appreciation Week at school and of course I wanted to bake something for Addie's kindergarten teacher. The challenge was that her teacher and her family had a few allergies we needed to be aware of.

I'm usually a brownie type of girl when it comes to gifting baked goods but since our teacher's husband had a gluten allergies, I couldn't bake any of my favorite brownies. I still made the homemade salted caramel sauce for our teacher but had to bake a flourless brownie. I've tried a few to date but wanted to make sure the brownies were super fudge-y and not a tad bit dry.

My friend Ashley at Baker By Nature had the perfect recipe. Not only did it not use any flour, but it also did not contain any butter. These baked up as expected and tasted like a rich and creamy fudge when I taste tested a slice.

I hope that Addie's teacher and her husband enjoy these brownies. If you need to bake any gluten-free desserts, this is definitely a winning recipe.

One bowl flourless fudge brownies
  • 12 ounces dark chocolate, chopped
  • 1/2 cup coconut oil
  • 2 tablespoons milk of choice
  • 1/4 cup plus 1 Tablespoon granulated sugar 
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
Preheat your oven to 325 degrees F. Generously grease or line a standard 8"x8" baking pan and set aside.

In a large bowl, place the chopped chocolate and coconut oil. Heat it up in the microwave in 30 second increments until both the chocolate and oil have melted. Mix well with a spatula. Then add in the milk and sugar and mix until everything is well incorporated.

Whisk in the eggs, one at a time, and mix well. Then add the vanilla and fold in the cocoa powder. Mix until everything is just combined.

Transfer the batter to your prepared pan and bake in your preheated oven for 25-28 minutes. The center will still be slightly jiggy, and that is OK.

Allow the brownies to cool completely and then place in the refrigerator to set. Brownies should be stored in an airtight container in the refrigerator and should be served cold.

Yield: One 8"x8" pan; about 16 servings

Source: Barely adapted from Baker By Nature


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