Flourless Fudgy Brownies

Cake-like brownie lovers, look no further.

No, seriously - I mean don't even bother scrolling down, because this recipe is not for you.

That's right, better luck next time.  These bad boys are only for those of us who enjoy thick, chewy, barely-cooked, melt-in-your-mouth, death-by-chocolate, get-out-your-stretch-pants brownies.

And if that wasn't enough, they also happen to fit into my new gluten-free diet.  Holla!

Ok now wait, stay with me here.  If you're like Mr. Vittles, don't get all weirded-out by the "GF" term.  This isn't one of those "These are pretty good ... for being gluten-free" situations.

Like, even if I was still eating wheat, I would make these brownies.  And then eat the whole pan, single-handedly.

Much to my own amazement, I even managed to achieve the flaky top (which always seems to elude me with flour-based brownies.)

Yep.  This is my new go-to recipe.

So thanks to a storm this week that dumped about a foot of snow on us, I was forced to take my brownie photos indoors this morning.  Which meant, I had a little assistant who was way more interested in munching on my subject than helping me snap photos.

I know... still in jammies and eating brownies.  What kind of mother am I?  But judging by her miniature chocolate beard and persistent requests for "Mo'? Mo'?" I would say she agrees that these brownies are pretty awesome.

Flourless Fudgy Brownies

• 1 T. unsweetened cocoa powder
• 3 T. cornstarch*
• 6 T. butter (salted)
• 8 oz. semi-sweet baking chocolate, chopped
• 3/4 C. sugar
• 2 large eggs, at room temperature

Let eggs come to room temperature.  Sift together the cocoa powder and corn starch in a small bowl, and set aside. Line the inside of an 8-inch square pan with non-stick or lightly greased foil and preheat oven to 350º F.

In a medium metal saucepan over very low heat, melt butter.  Add chocolate, and continuously stir until mixture is smooth.  Remove from heat and stir in the sugar, then the eggs one at a time.

Stir in cocoa/cornstarch mixture, and beat vigorously for at least one minute, until the batter is no longer grainy and nearly smooth.**  It will pull away from the sides of the pan a bit.  Scrape batter into foil-lined pan.

Bake for about 28-30 minutes, or until the brownies feel just set in the center. Do not overbake.  Remove from oven and let cool completely before removing from the pan and slicing.  Makes 12 brownies.

Notes:
*Some cornstarch contains gluten so check the label if you are making this for someone with an allergy
**Beating everything thoroughly is very important - the batter should be shiny and fairly smooth, otherwise the brownie consistency may be crumbly after baking.

Recipe slightly adapted from David Liebovitz

Fudgy S'mores Brownies

Marshmallow... chocolate.... graham cracker... what's not to love about s'mores?  They are the perfect combination for summer.

But sometimes you don't have a campfire, or other open flame to roast your mallows.

Or sometimes you do.... but then you accidentally drop a flaming marshmallow on your 15-year old niece's foot, and decide that maybe this whole s'more thing is a more dangerous business than you realized.

(Yes, that really happened - ask my father-in-law!)

Or.... maybe you just want something a little easier and less messy.  Who knows?

But if you fall into any of those categories, these brownies are for you.  I happen to be in the fudgy brownie camp (vs. the cakey brownie) and these definitely fit the bill.  The graham and marshmallow make them even more rich and delicious.

My father-in-law was here this weekend, helping Mr. Vittles hang drywall upstairs, so I wanted to make something nice.  I figured this way he could enjoy a s'more without the possibility of giving anyone a second-degree burn!

Fudgy S'mores Brownies

• 10 T. (1 1/4 sticks) butter
• 1 1/4 C. sugar
• 3/4 C. plus 2 T. unsweetened cocoa powder
• 1/4 t. salt
• 1 t. pure vanilla extract
• 2 large eggs
• 1/2 C. all-purpose flour
• 3/4 C. marshmallows (use the mini ones, or cut large ones into smaller pieces with a clean pair of kitchen shears)
• 1/2 C. graham crackers, broken into small pieces

Preheat oven to 325 degrees Fahrenheit, and position rack to lower third of oven.  Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray, and set aside.

Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl.  Microwave for one minute, then remove and stir.  Microwave an additional minute and a half, in 30-second intervals, stirring in between, until the butter is melted and no lumps remain.  (Mixture will be grainy).  Stir in the vanilla with a wooden spoon or rubber spatula, and set the mixture aside until it cools slightly.

Then add the eggs one at a time, stirring vigorously after each one.  When the batter looks thick, shiny, and well-blended, add the flour and stir until no streaks remain.  Then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.  Stir in graham crackers and marshmallows, and spread evenly in the lined pan.

Bake until a toothpick inserted into the center emerges slightly moist with batter, 22 to 27 minutes. Let cool completely on a rack.  Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.  Cut into squares and serve.

Brownie Recipe adapted from Mels Kitchen Cafe (who adapted from Smitten Kitchen, who adapted from Bittersweet)