Why not celebrate Celiac Awareness Month with a plate of decadent fudgey brownies?!
Although gluten-free flours and products have happily improved over recent years, I still prefer to bake and cook with ingredients which do not require the use of flour. I made these Flourless Fudge Brownies last week for a wonderful group of women who have varying dietary requests.
Rather than bake separate items, it is so much easier to bake something amazing everyone can enjoy. No one is left tempted with competing desserts, and you don’t have to tell your child, “No, you can’t eat those today”.
This recipe is taken from my favorite baking cookbook, given to me by my parents in 1996. The well-worn pages covered in chocolate fingerprints are evidence this is my go-to book for baking delicious desserts. Check out this funky shot of my treasured book, “Debbie Fields Great American Desserts” cookbook (published in 1996).
Debbi’s Flourless Fudge Brownies
This recipe is baked differently than any other brownie recipe you may have. It tastes like no other brownie you have eaten!
Equipment Needed: *9-inch square baking pan *electric mixer
Ingredients: *6 large eggs *18 ounces semisweet chocolate, chopped *16 Tablespoons (2 sticks) unsalted butter, cut into tablespoons *1 teaspoon pure vanilla extract
Glaze: * 1/4 cup heavy cream *4 ounces semisweet chocolate, chopped *24 pecan halves, toasted for topping (I chose fresh raspberries in place of the pecans)
- Preheat oven to 425 F. Butter baking pan, line it with aluminum foil, and butter foil. Set the eggs in a bowl and cover them with hot tap water.
- In the top of a double boiler set over barely simmering water, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a rack.
- Put the warm eggs in a large bowl and beat using the electric mixer on high speed until about triple in volume, about 5 minutes. Fold half of the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top.
- Set the pan of batter in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the brownie pan.
- Bake the brownies on the middle rack of the oven for 10 minutes. Turn off the oven and let the brownies stand in the oven for 5 minutes. Remove the brownies from the water-bath to a wire rack and let stand while you make the glaze.
Make the glaze:
- In a small ceramic or glass bowl covered with plastic wrap, heat the cream with the chocolate on High in a microwave oven for 30-second intervals, stirring after each interval, until smooth.
- Pour the hot glaze evenly over the surface of the brownies. Spread it with a rubber spatula until smooth and let cool completely. When cool, cover the pan with plastic wrap and refrigerate until well chilled and firm, about 4 hours, or overnight.
- To serve, cut into 12 squares and top each with pecans. Arrange the brownies on a serving plate. For the best flavor and texture, let the brownies stand at room temperature 20 to 30 minutes before serving.
These decadent brownies are so rich, it is a good idea to cut them into small squares.
Thank you, Mrs. Fields!