Flourless Chocolate Brownies

Decadent flourless brownies are gluten free and unimaginably rich!

If you’re a type-A chocoholic, you might want to bypass these Flourless Chocoate Brownies.  They’re definitely messy.  The crackly crisp outer crust will shatter at the mere mention of a knife.  I found a pizza cutter caused the least amount of collateral damage, but either way there will be moist shards of brownie everywhere.

So what if these look like a train wreck when you try to cut them?  That just goes with the territory, and there are rewards aplenty awaiting you if you can get past your issues.

Made with just chocolate, sugar, eggs, and a mere 4 tablespoons of almond meal, these brownies are almost souffle like.  They puff up in the oven and then fall back down as they cool, leaving a rugged landscape of cracks and crevices.  You can peer through cracks in the paper thin crust into the rich (but surprisingly fluffy) chocolate interior.

You definitely won’t get nice clean edged squares out of these babies, and they might even qualify for the term ‘hot mess’.  But hey, you can always serve these in a bowl loaded up with ice cream or whipped cream for camouflage.

Flourless Chocolate Brownies

Ingredients

  • 9 ounces bittersweet chocolate, cut in pieces
  • 1 cup (2 sticks) unsalted butter,cut in large pieces
  • 1 1/3 cup sugar
  • 4 Tbsp almond meal
  • 5 large eggs, beaten
  • 1 heaping cup toasted pecans*

Instructions

  1. Set oven to 325F
  2. Put the chocolate and the butter in a microwavable bowl and heat for i minute. Take out and stir. If it is not completely melted, put it back for 30 seconds, and stir again. Let the heat of the mixture melt the remaining chocolate chunks. If necessary zap it again for 15 seconds.
  3. Add the sugar and almond meal to the eggs and blend.
  4. Add the eggs and stir well to incorporate the eggs completely.
  5. Set aside at room temperature for 30 minutes.
  6. Fold in the nuts, then spread the mixture in a greased 8x12 pan. I used a pan with a removable bottom. If you don't have that size pan, use an 8x8 or 9x9 square baking pan and make a few cupcakes with the rest of the batter.
  7. Bake for about 40-45 minutes. The top will be crackly and firm. You can use a toothpick, but don't worry if it comes out with moist crumbs clinging to it. (If you are using a smaller pan, check it carefully as the time will differ.)
  8. Cool on a rack before "cutting" ;)
https://theviewfromgreatisland.com/flourless-chocolate-brownies/

* To toast the pecans, lay them out on an ungreased baking sheet and toast at 350F for about 10 to 15 minutes, shaking the pan often.  Watch them carefully, they can burn. I used pecan halves, if you are using chopped pecans, the time may be shorter.

Let’s just say, if you’re having the boss and her husband over for dinner, you might want to skip these and opt for a nice, predictable cookie or truffle.

But otherwise, what are you waiting for?

gluten free and decadent flourless chocolate brownies

 

18 Comments

  • Reply
    Louise
    February 22, 2015 at 8:20 pm

    I think you are too hard on yourself. These look perfect. They are also perfect for those of us to celebrate Passover. I like to make desserts that are naturally flourless – so I will be testing them soon before Passover comes in April. thanks so much!

  • Reply
    shannon weber
    April 19, 2013 at 1:14 am

    i am BIG into these; flourless chocolate and i are having a moment right now. I made gluten free chocolate cookies on the fly to take to a party (as i knew one of the kids has Celiacs) and they were phenomenal. I may have made an extra batch for myself. these look just like them, only brownies, which could even be more amazing.

  • Reply
    Heather Schmitt-Gonzalez
    April 12, 2013 at 12:56 am

    Mmmmm…hot mess brownies. My favorite ;)

  • Reply
    SavoringTime in the Kitchen
    April 11, 2013 at 9:40 pm

    Beauty is in the eye of the beholder and these look beautiful to me!!!

  • Reply
    grace
    April 11, 2013 at 4:09 pm

    yeah, so maybe those gluten-free folks don’t have it so bad after all. :)

  • Reply
    Ciao Chow Linda
    April 10, 2013 at 11:55 pm

    I’ll take these anyday, with cracks on top and all.

  • Reply
    Averie @ Averie Cooks
    April 10, 2013 at 8:46 pm

    moist shards of brownie everywhere and not having clean cuts is a-okay by me! The best kind of brownie is one that’s gooey, barely held together, and totally fudgy :) These are that!!

  • Reply
    ahu
    April 10, 2013 at 7:51 pm

    They look amazing!!

  • Reply
    Tricia Buice
    April 11, 2013 at 1:04 am

    Oh you are so bad … or is it so good? Who cares if they crumble, all that “collateral damage” can easily be covered with a giant scoop of ice cream. I mean really Sue – this is outstanding. Such are the desires of a girl on a diet!

  • Reply
    Rosita Vargas
    April 11, 2013 at 12:11 am

    Hola Sue realmente es como un exquisito souflé un pastel irresistible y genial,hugs,hugs.

  • Reply
    Pat @ Mille Fiori Favoriti
    April 10, 2013 at 4:44 pm

    They look fantastic to me! Chocolaty and fudge-like — the way I like brownies.

  • Reply
    Eleanor
    April 10, 2013 at 11:40 pm

    Three words:
    Yum
    Yum
    Yum!

    Putting these on the weekend agenda!

  • Reply
    La Table De Nana
    April 10, 2013 at 11:18 pm

    PS I bought dark seedless grapes today:)

  • Reply
    DaniBP
    April 10, 2013 at 10:45 pm

    Just the kind of hot mess that is perfect. Thanks Sue my kids are going to go crazy for this, oh MrBP too. Friday night dessert all planned!

  • Reply
    annie@mostlovelythings
    April 10, 2013 at 9:33 pm

    Well I think they look pretty…even if you do describe them as a “hot mess”…I’m pretty sure they taste heavenly!

  • Reply
    La Table De Nana
    April 10, 2013 at 8:35 pm

    I am not a chocoholic..but my family is..I have made very similar to this and it was a chocoholic hit:)
    They look great!

  • Reply
    Barbara
    April 10, 2013 at 6:35 pm

    Oh yeah. I make a cake like that….cracks when you look at it. :) Who cares? The flavor is divine, even though I’m not a chocolaholic. Love that yours have some almond flour in it..I’m addicted.

  • Reply
    My Little Bungalow
    April 10, 2013 at 5:26 pm

    Ah, heaven! They look amazing.
    Claudia

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