I feel so disloyal.
You see, I have another brownie recipe. A good brownie recipe. A brownie recipe that I’ve sworn by for at least seven years. A brownie recipe that has never once disappointed.
But we were out of flour yesterday. We needed a dessert.
(Yes, you heard me. We needed a dessert. This is a basic human right that we’re talking about here).
So I had to make dessert. It had to be quick and it had to be flourless.
The result? Flourless fudge brownies. I won’t say that they’re better than the other brownies. They are definitely a little more “fudgy” than they are “brownie,” especially if you take them out of the oven a little earlier.
Pretty much pure chocolate goodness.
- 1 cup chocolate chips
- 6 tablespoons butter
- ¾ cup sugar
- ¼ cup extra dark cocoa
- 4 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons coffee
- Preheat the oven to 350 degrees F. Grease a small square glass pan that is approximately 9 x 9 inches. I used a pan that was 9 x 13 inches, which resulted in fairly thin brownies, so you’d probably want to use a smaller pan for nice thick brownies.
- Melt the chocolate chips and the butter on medium-low. Once the butter and chocolate chips are completely melted, pour the mixture into a medium sized bowl and scrape the pan out with a rubber spatula (or your fingers. I won’t judge).
- Add the sugar and cocoa and stir until mixed. At this point it will be extremely hard to resist the chocolate goodness before your eyes.
- Add the eggs, vanilla extract, and coffee. Stir until fully combined, then pour the entire mix into the prepared pan. Sprinkle with chocolate chips, nuts, and/or coconut.
- Put the brownies in the oven. Cook for about 20 minutes. As I said, it’d be best to leave them fairly wet inside, because goopy brownies are the most delicious. However, if you’d prefer the typical brownie consistency, cook until a toothpick comes out mostly clean (a few crumbs are okay).
- Cool for at least 10 minutes before serving.