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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Flourless Yet Fudgy Brownies Recipe

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This recipe for Flourless Yet Fudgy Brownies is from LINDA's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
300 g. (10 oz.) good bittersweet chocolate
1-1/2 c. unsalted butter, diced
1/2 c. unsweetened cocoa, sifted
4 extra large eggs
1 c. sugar
1 c. walnuts or pecans, chopped coarse
Icing sugar, for dusting
Directions:
Directions:
Grease a 8x10 brownie pan and line with parchment paper. Break up chocolate and put in a heatproof bowl. Add butter. Set bowl over a pan of steaming, not boiling, water and melt gently, stirring frequently. Remove bowl from pan and stir in cocoa. Set aside until needed. Put eggs in a mixing bowl and beat well with a whisk or electric mixer. Add sugar & whisk thoroughly until very light and frothy and doubled in volume. Using a large metal spoon, carefully fold in chocolate mixture followed by nuts. Transfer mixture to prepared pan and spread evenly. Bake in a 175 C (350 F) oven for 25-30 minutes or until the top of the brownie is just firm to the touch but the center is still slightly soft. Leave to cool for 10 minutes, then carefully remove from pan. Dust with icing sugar before serving. Cut into 12 pieces. Good warm or at room temperature with whipped cream.

 

 

 

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