Brownie Recipe No Flour Gluten Free

These Flourless Chocolate Fudge Brownies are the answer to your chocolate cravings. Packed with deep, dark chocolate flavour and a fudgy texture, these brownies are a delight for any chocolate lover.

Prep Time 15

Cook Time 35

Total Time 50

Servings pieces

Calories 370kcal

Author Fay

INGREDIENTS

Chocolate Fudge Brownies

200 g (1.14 cups) dark chocolate
115 g (0.51 cups) unsalted butter
2 tablespoon (2 tablespoon) sugar
1 teaspoon (1 teaspoon) instant coffee granules
salt pinch
¼ cup (¼ cup) cream
4 (4) eggs large
1 teaspoon (1 teaspoon) vanilla

Chocolate Whipped Cream

¾ cup (¾ cup) heavy cream cold
1 tablespoon (1 tablespoon) confectioner's sugar check for gluten
1 teaspoon (1 teaspoon) vanilla
2 tablespoon (2 tablespoon) chocolate sauce

INSTRUCTIONS

Chocolate Fudge Brownies

Preheat your oven to 350°F (175°C).
Grease and line an 8 inch square baking pan with parchment paper leaving an overhang for easy removal later.
In a medium-sized saucepan, combine the dark chocolate, unsalted butter, sugar, instant coffee (if using), a pinch of salt, and cream. Stir the mixture over medium heat until everything is melted and smooth.
Once melted, remove the pan from the heat and allow it to cool for about 10 minutes.
While the chocolate mixture is cooling, in a separate bowl, whip the 4 large eggs and add the vanilla extract. Continue whipping until the eggs are light and fluffy.
Once the chocolate mixture has cooled slightly, gradually add it to the whipped eggs and vanilla. Use a hand mixer on low speed to ensure everything is well combined. The result should be a rich and glossy batter.
Pour the batter into the prepared 8-inch square pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the centre comes out with moist crumbs but not wet batter.
Once baked, remove the brownies from the oven and place them on a cooling rack. Allow them to cool completely in the pan. This will help them set and make cutting easier.
Once fully cooled, use the parchment paper overhangs to lift the brownies out of the pan. Place them on a cutting board and cut them into squares using a serrated cake knife.

Chocolate Whipped Cream

In a mixing bowl or tall stick blender cup, combine the cold whipping cream, powdered sugar, vanilla, and chocolate sauce.
Using a hand mixer, stand mixer, or stick blender with a whisk attachment, start whipping the ingredients together. Whip until soft peaks form.
Place the chocolate cream in a piping bag fitted with a 1M piping tip.
Pipe swirls of chocolate cream onto each brownie piece.
Drizzle with extra chocolate sauce.
Optionally, add a little extra flair with a dusting of cocoa powder or a drizzle of melted chocolate.

NOTES

Use a top-quality cooking chocolate or a chocolate you enjoy eating.

I have used white sugar but feel free to swap out for brown sugar for a deeper flavor.

NUTRITION