Ultimate Flourless Brownies
Prep time: 15 mins | Bake time: 25 mins | Yields: 16 squares
Ingredients
- The Brownie Base:
- Butter: 1/2 cup (115g), unsalted
- Chocolate Chips: 1 cup (dark or semi-sweet)
- Sugar: 3/4 cup granulated sugar
- Eggs: 3 large, room temperature
- Cocoa Powder: 1/2 cup unsweetened (Dutch-processed works best)
- Vanilla: 1 tsp extract
- Salt: 1/4 tsp
- The Ganache Topping (The smooth layer on top):
- Chocolate: 1/2 cup finely chopped
- Heavy Cream: 1/4 cup
- Flaky Sea Salt: For sprinkling
Instructions
Prep: Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Melt: In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals until smooth.
Mix: Whisk the sugar into the chocolate mixture. Add the eggs one at a time, whisking well after each addition until the batter looks shiny. Stir in the vanilla.
Sift: Gently fold in the cocoa powder and salt until just combined. Do not overmix!
Bake: Pour the batter into the pan. Bake for 22–25 minutes. The center should be set but still slightly soft (it firms up as it cools). Let the brownies cool completely in the pan.
Glaze: To make the ganache, heat the cream until simmering, pour over the chopped chocolate, let sit for 2 minutes, then stir until silky. Spread over the cooled brownies.
Finish: Sprinkle with flaky sea salt. Let the ganache set in the fridge for 30 minutes before slicing with a hot knife.
Pro Tips for the Perfect Slice
The Clean Cut: To get those sharp edges seen in your photo, wipe your knife clean with a warm, damp cloth between every single cut.
Storage: Because these are flourless, they stay incredibly moist. Store them in an airtight container in the fridge for up to 5 days.
Note: If you prefer a Paleo or Vegan version (using almond butter or flax eggs), let me know and I can adjust the ingredients for you!
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