Flourless Chocolate Brownies (Gluten Free)

Flourless Chocolate Brownies (Gluten Free)
  • 1 teaspoon unsalted butter
  • 1 1/2 teaspoons unsweetened cocoa powder
  • 2 (4 ounce) bars dark chocolate (60 to 65% cocoa), chopped
  • 1/4 cup unsalted butter, diced
  • 1/4 cup coconut oil
  • 5 eggs
  • 2/3 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon instant espresso powder
  • 1 pinch salt
  • 1 tablespoon confectioners' sugar for dusting (optional)


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.
  3. Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.
  4. Bring 4 cups water to a simmer in the same saucepan from the double boiler.
  5. Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.
  6. Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.
  7. Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.
  8. Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.

05/08/2018
Flourless Chocolate Brownies (Gluten Free), recipe PT15M PT1H 5 455 calories

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