Flourless Chocolate Brownies ~ these decadent gluten free brownies are designed to make the most of the star ingredient ~ chocolate! This easy chocolate dessert is guaranteed to be popular!
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.
But otherwise, what are you waiting for?
How to toast pecans ~
- 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.
Flourless Chocolate Brownies
- 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*
- Set oven to 325F
- Put the chocolate and the butter in a microwavable bowl and heat for 1 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.
- Add the sugar and almond meal to the eggs and blend.
- Add the eggs and stir well to incorporate the eggs completely.
- Set aside at room temperature for 30 minutes.
- 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.
- 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.)
- Cool on a rack before "cutting" 😉
Other decadent chocolate desserts to try ~
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