Flourless Fudgy Brownies {Gluten Free}

Recipe from Sweet Box Treats.

Rich, decadent, moist, fudgy and yes, gluten free. I wouldn’t call this one “healthy” by any means, but for those who have gone gluten free who need a treat that isn’t going to trigger their allergies, it’s heaven. For the rest of us, it’s a bit of decadent goodness, and, as my dear friend Nisreen from Sweet Box Treats says, it’s even easier than a mix. She calls it a cake. I thought it was more like a brownie. Whatever you call it, it’s wonderful and it is REALLY easy. I topped mine with a scoop of Stracciatella gelato and some chocolate syrup, but you can top it with whatever ice cream/sauce that you like, or just enjoy the decadent brownies straight out of the pan.

This recipe has been on my “gotta try” list for quite some time. When I was reminded of it the other day, I looked at it again, somehow this time it dawned on me that it’s a gluten free recipe and decided I MUST make this for my techie friend who’s been helping me with my blog.

And so I did. I did have a bit (just to make sure it is as rich, decadent and wonderful as it looks), but saved most of it for him, and one slice for my other gluten free friend. Here you go, Mitch! Thanks for all your help with my blog.

Flourless Fudgy Brownies {Gluten Free}

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 9 - 12 servings 1x

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Ingredients

Scale 1x2x3x

• 1 stick or 1/2 cup of butter
• 3.5 oz or 1 bar of quality chocolate (I used semi-sweet chocolate)
• 1/2 cup sugar
• 3 large eggs
• 1 teaspoon real vanilla extract
• 1/2 cup cocoa powder

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Instructions

1. Preheat the oven to 350 F and spray an 8 or 9-inch round or an 8×8 inch square baking pan with cooking spray.
2. Melt the butter in the microwave or on the stove over low heat. Break the chocolate bar into little bits over the hot melted butter and stir. With a bit of stirring, it should melt nicely into the butter.
3. Add the sugar and stir, then the eggs, one at a time, stirring to mix each of them into the batter. Stir in the vanilla extract.
4. Gently stir in the cocoa powder, enough to break up any lumps there may be, but be gentle and stop stirring as soon as the cocoa powder is mixed in. It’ll be a nice thick batter now.
5. Spread the batter as evenly as you can manage in your prepared pan. Bake at 350 F. for 20 – 25 minutes or until the edges pull away from the sides a bit.
6. Let cool, then cut into wedges or squares for serving.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Foodie Friends Friday, What to Do Weekends, Weekend Re-Treat, Weekend Potluck and Gluten Free Link Party.