Flourless Chocolate Brownies (Gluten Free)

Gluten-free brownies! These little things make me so happy! They are a perfect combination of brownie flavor and fudge-like texture. Plus, when I bake them, the whole house smells like chocolate! Garnish with confectioners' sugar to make them extra pretty and serve with a cold glass of milk or vanilla almond milk. MMM!

• Preparation Time: 15 mins
• Cooking Time: 52 mins
• Total Time: 1 hr 7 mins
• Calories: 190 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 pinch salt
• 5 eggs
• ⅔ cup white sugar
• 1 teaspoon unsalted butter
• ¼ cup coconut oil
• ¼ teaspoon instant espresso powder
• 1 ½ teaspoons unsweetened cocoa powder
• ¼ cup unsalted butter, diced
• 2 (4 ounce) bars dark chocolate (60 to 65% cocoa), chopped
• 1 tablespoon confectioners' sugar for dusting (Optional)

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.

Step 3

Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.

Step 4

Bring 4 cups water to a simmer in the same saucepan from the double boiler.

Step 5

Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.

Step 6

Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.

Step 7

Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.

Step 8

Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.