We recently spent a lovely, lazy day at Friends Lake in the Adirondacks with Dan's cousins and enjoyed a great gluten-free feast hosted by our happening hosts, Mike and Jill. Jill has recently found out that she has a gluten sensitivity, so needless to say we were madly swapping recipes and cooking/restaurant tips. Jill spoiled us all with some decadent Chocolate Brownies, for which I begged for the recipe. They are more like a silken, semi-sweet kind of fudge and have a nice Aztec hint of spice. Run to the kitchen and whip up a batch of these:
Flourless Fudge Brownies
6 large eggs, room temperature
18 oz. semisweet chocolate, chopped
1 cup unsalted butter
2 tsp. vanilla
1 tsp. cinnamon
1/4 cup heavy cream
4 oz. dark chocolate, chopped
- Preheat oven to 425 degrees F.
- Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil.
- Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth.
- Add vanilla and cinnamon; stir thoroughly to combine.
- Remove mixture from the heat and cool to room temperature.
- In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes).
- Fold half of the beaten eggs into the chocolate mixture and combine.
- Then fold in the remaining egg.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter.
- Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
- Turn off the oven but keep the brownies in the closed oven for another 10 minutes.
- After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze.
- To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water.
- Stir until the chocolate is melted and the mixture is smooth.
- Pour the hot glaze over the brownies and smooth it out with a spatula.
- Set the pan aside to cool completely.
- When cool, cover the pan with plastic wrap and refrigerate overnight.
- Cut chilled brownie into 12 squares.
- Brownies taste best when allowed to come to room temperature for 30 minutes before serving.