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Flourless brownies cut into pieces on parchment paper.

Flourless Brownies (Gluten-Free)

Course: Dessert
Cuisine: American
Keyword: flourless brownies, gluten-free brownies
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 15 brownies
Calories: 206kcal
Author: Victor
This recipe is an adaptation with conversion to gluten-free from Alice Medrich's 'Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate' book.
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Ingredients

  • 10 Tbsp unsalted butter about 140 g
  • 1¼ cups granulated white sugar about 250 g
  • ¾ cup plus 2 tablespoons high quality unsweetened cocoa powder about 80 g
  • ¼ tsp salt
  • ½ tsp pure vanilla extract
  • 2 eggs large, cold
  • ½ cup almond flour about 65 g
  • ⅔ cup walnut or pecan pieces about 65 g, optional

Instructions

  • Preheat the oven to 325F.
  • Line a 9 x 9 inch baking pan with parchment paper or foil, leaving some paper hang outside the pan. This will help with removing the fudge once it’s baked.
  • Melt the butter in a medium heatproof bowl set in a wide skillet of simmering water. Add the sugar, cocoa powder, and salt and heat for about 5-7 minutes, stirring occasionally, until the temperature of the mixture reaches 120-122F – the temperature at which if you insert your finger you would want to immediately pull it out. Remove the bowl from the skillet and set aside for about 5 minutes to cool down, until the mixture is no longer hot to touch.
  • Using a wooden spoon, stir in the vanilla. Then add the eggs, one at a time, stirring vigorously after each one. Continue stirring until the mixture will look thick, shiny, and well blended. Add the almond flour and stir until it is well incorporated.
  • Using the same wooden spoon, beat the mixture vigorously for 50 to 60 strokes. Stir in the nuts, if using.
  • Transfer the mixture into the line baking pan and spread evenly.
  • Bake on the lower rack for 20-25 minutes, until a toothpick inserted into the center comes out slightly moist with batter. Remove the brownie from the oven and let completely cool on a cooling rack.
  • Remove the brownie from the pan by lifting up the ends of the parchment paper or foil. Transfer to a cutting board and cut into 16 pieces. Serve immediately.

Notes

For a regular version, substitute almond flour for all-purpose flour in a 1:1 ratio.

Nutrition

Calories: 206kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 49mg | Potassium: 97mg | Fiber: 2g | Sugar: 17g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg