If you love chocolate this brownie is for you.
So dense and rich. And oh so good!
These are so good that my husband, who is not a huge chocolate fan, requested that I make them for his birthday a few weeks ago. And of course, I willing to make them because in my opinion, you can never have too much chocolate.
Yield: 12 brownies
Triple Chocolate Flourless Brownies
Triple chocolate flourless brownies are a gluten free dessert that everyone can enjoy!
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter
- 1 1/4 cups sugar
- 1 1/4 cups bittersweet chocolate, cut into chunks (this is 60% cacao type chocolate, I use ghirardelli chips)
- 4 eggs
- 1/2 cup cold water
- 1 teaspoon vanilla
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line an 8x8 square pan with parchment paper and spray the parchment paper with oil. Set aside.
- In a bowl mix together cocoa, baking soda, and salt. Set aside.
- In a heat-proof bowl place butter, sugar, and bittersweet chocolate. Microwave until chocolate is melted. I stir this every 30 seconds or so until it is melted.
- Once the chocolate is melted whisk in eggs, water, and vanilla. Then whisk in cocoa mixture. Fold in chocolate chips.
- Pour batter into prepared pan and bake at 350 degrees for 40-45 minutes. Cool in pan and then carefully lift parchment paper out of the pan to remove brownies and cut into squares.
- This is a rich and dense brownie so you can cut these small.
Notes
If you are gluten-free be sure to read labels to make sure that the ingredients are gluten-free.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 374Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 104mgSodium: 221mgCarbohydrates: 30gFiber: 3gSugar: 24gProtein: 5g
Nutritional values are approximate and aren't always accurate.
I have red plates exactly like that. Now I just need a brownie like that to put on the plate. Yum!
I love those plates and use them all the time. And yes brownies go perfectly on them. 🙂
I will have convert the sugar into something else. Maybe palm sugar or coconut sugar….will have to figure out the conversions on it. Thank you so much for the recipe!! Kids are beggin me to find a brownie recipe we all can eat. (we are Gluten Free, Grain free, primal, Low carb family!!)
Holly
What does “primal” mean?
@Jessica, primal is a way of eating where you eat lots of veggies, moderate amounts of fruits, meats, and healthy oils, and pretty much omit grains and sugar except for naturally occurring sweeteners like honey and maple syrup, but then you would not eat that very often. Oh, and you can eat dark chocolate! You can find more info on marksdailyapple.com where Mark Sisson (who is the author of The Primal Blueprint) has lots of information. I don’t agree with the whole evolutionary bit, but I do try to follow his recommendations for what to eat.
I made these last night for friends who are gluten and lactose intolerant–I just switched the butter for 1/2 canola oil and 1/2 applesauce. They were SO delicious! I got rave reviews from everyone.
I am so glad to know that it worked dairy free! I am sure others will find that helpful. And thanks for letting me know how much you all enjoyed them.
I was just about to post about substituting for the butter. I will try coconut butter since solid fat isn’t necessary! They look so good!!!
I made these brownies and they were very gooey. Are yours really gooey? or maybe I didn’t bake mine long enough? They were very good and we ate them all. Because they were gooey, they were really good with vanilla icecream.
Love your site, I have used many of your recipes, thanks for all of your posts.
These are a little more gooey than say a box brownie, but not overly gooey. They were hard for us to pick up with our hands and eat like some brownies though, these were more of an eat with your fork type brownie. I would say bake them a little longer and see if that helps though.
I found these to be super good but too gooey as well. I baked them for at least 70 minutes and they were still pretty gooey. I will definitely make them again with 1/2 C. oat flour for texture.
Sorry you had trouble with them. They are a gooey fudgey brownie and if that is not the texture you like a little flour would probably help.
Can these be frozen? I made a bunch for a Valentine’s Party and have some left over. They are delicious! and perfect for my GF niece. thanks for a great recipe. Yes, they are gooey, but i was able to use a small heart cookie cutter and cut out hearts for the kids.
I have not frozen these, but I think it would work fine. I am glad they worked for you and that everyone enjoyed them.