Flourless Dark Chocolate Brownies
A delicious gluten-free brownie recipe that tastes like a Mounds bar! A great recipe.
A delicious gluten-free brownie recipe that tastes like a Mounds bar! A great recipe.
- Carbohydrate 17.7845666666667 g
- Cholesterol 62.04 mg
- Fat 18.54162 g
- Fiber 1.1666666730245 g
- Protein 3.51215333333333 g
- Saturated Fat 11.0997716666667 g
- Serving Size 1 1 Serving (54g)
- Sodium 70.9817333333333 mg
- Sugar 16.6178999936422 g
- Trans Fat 5.99329033333333 g
- Calories 242 calories
Step-by-step
- Melt the chocolate chunks and the coconut oil over medium heat and set aside
- In the bowl of an electric mixer fitted with the whisk, whisk together the eggs and sugar well (until sugar is mostly dissolved)
- Gradually add in the melted chocolate mixture
- Stir in the almond meal, cocoa powder, salt, and vanilla
- Pour into a square baking pan (WELL greased or lined with parchment)
- Bake at 350° for 20 - 25 minutes
- Allow to cool completely before cutting
Removing flourless brownies from the oven too early is the primary error that yields an unstable, unsliceable center. Because this formulation relies entirely on eggs and cocoa solids for structure rather than gluten matrices, timing requires precise visual monitoring. Bake at 350 degrees Fahrenheit for 20 to 25 minutes until the edges pull slightly from the pan and the top forms a glossy, papery crust. Insert a wooden toothpick into the middle; it should emerge with a few moist crumbs clinging to it rather than wet batter. Allow the pan to cool completely on a wire rack before dividing into twelve squares.
Reading Doneness Without a Thermometer
Unlike standard baked goods, these dense squares continue setting chemically as thermal energy transfers during cooling. Relying strictly on bake time invites overcooking because domestic ovens vary wildly by twenty degrees or more. Watch the surface carefully for microscopic cracking across the chocolate layer. If the center jiggles independently from the edges when gently shaken, return the pan for three additional minutes.
- Swapping coconut oil for melted butter alters the fat solidification point, yielding a firmer texture when chilled.
- Replacing almond meal with all-purpose flour changes moisture absorption and requires reducing the dry quantity by ten percent to prevent chalkiness.
