It’s hard to form complete sentences about these brownies. All I really want to say is chocolate. Chocolate, chocolate, chocolate. Gooey, melty chocolate. Multiple kinds of chocolate. Chocolate.
Have you ever bitten into a brownie only to discover the chocolate flavor is masked by a cakey or dry texture? I know I have. It’s the reason I think typical brownies always under-perform at bake sales. (I know you’ve noticed this, too.)
Since there’s no type of flour at all in these brownies, the chocolate is the real star. Dry, cakey, bland brownies are a thing of the past. Not only will these brownies outsell probably everything else at your son or daughter’s bake sale, they’re also (like everything on the blog) perfectly safe for people with any sort of gluten sensitivity.
The recipe has no odd ingredients. The chocolate flavor is also customizable. You’ll melt a four ounce bar of chocolate to use in the batter and also chop up four to eight ounces of chocolate to use as chunks in the brownies. I melted a four ounce semisweet chocolate bar and chopped up one semisweet bar and one bittersweet bar to use as the chunks. You can use melted bittersweet chocolate if you’d like the flavor to be a little more intense, and customize the chocolate chunks to your flavor preferences (or what you have on hand.) Melted milk chocolate would likely work, but you might want to cut down a bit on the sugar used in the recipe.
The brownies get a shiny, crackly top, but they stay gooey and rich on the inside. They’re to-die-for after they’ve come out of the oven and (barely) cooled, of course, but they’re equally as delicious at room temperature or zapped in the microwave three days later. The beauty of using chopped chocolate instead of chocolate chips in the batter is that the chunks never quite set up, so they always have that melty quality even days after they’re baked.
One time again for good measure: chocolate, chocolate, chocolate.
Flourless Fudge Brownies
Prep: 10 min Bake: 25 min Makes: 9×13 pan
4 ounces semisweet or bittersweet chocolate bar for melting (I used Ghiradelli Semisweet.)
½ cup butter, softened + 2 tablespoons butter
1 cup white sugar
1 cup brown sugar
4 eggs, room temp
2 tsp vanilla
1 cup cocoa powder
1 tsp baking soda
¼ tsp salt
4-8 ounces semisweet or bittersweet chocolate, chopped (I used one Ghiradelli Semisweet and one Ghiradelli Bittersweet bar.)
1. Preheat the oven to 350. Grease a 9 x 13 baking pan.
2. Melt 4 ounces semisweet chocolate with 2 tablespoons butter. Set aside to cool.
3. In the bowl of a stand mixer fitted with paddle attachment, beat ½ cup butter until creamy. Add in both sugars and beat until combined.
4. Add in the eggs and beat to combine. Add in vanilla and combine.
5. Slowly pour in the melted chocolate and mix to combine.
6. Stir together the cocoa powder, baking soda, salt. Add the cocoa mixture to the batter and blend until smooth, scraping down the sides if needed.
7. Fold in chopped chocolate.
8. Pour batter into pan and bake 22-25 minutes, or until the top is shiny, the edges are just starting to pull away from the sides, and the center of the brownies are set.
9. Let cool in pan for 20 minutes before cutting.