Description
Indulge in rich, fudgy flourless brownies that are both decadent and surprisingly easy to make. These brownies are perfect for anyone looking for a gluten-free treat that doesn’t compromise on flavor.
Ingredients
Scale
- 1 cup (200g) semi-sweet chocolate chips
- 1/2 cup (113g) unsalted butter, cut into cubes
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (60g) unsweetened cocoa powder
- Optional: 1/2 cup chocolate chips or chopped nuts for topping
Instructions
- Preheat oven to 350°F (175°C) and grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
- In a heatproof bowl set over a saucepan of simmering water (or in the microwave), melt the chocolate chips and butter, stirring until smooth.
- Remove from heat and whisk in the granulated sugar and brown sugar until combined.
- Whisk in the eggs one at a time, then stir in the vanilla extract and salt.
- Gradually whisk in the cocoa powder until just combined; do not overmix.
- Pour the batter into the prepared pan and smooth the top. Sprinkle with additional chocolate chips or chopped nuts, if desired.
- Bake for 20-25 minutes, or until the edges are set and the center is slightly soft.
- Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang and cutting them into squares.
Notes
- For a fudgier brownie, slightly underbake.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
- You can substitute the semi-sweet chocolate chips with dark chocolate for a more intense flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Protein: 2g