The Best Flourless Brownies – Rich, Fudgy, and Irresistible! 🍫

• 156 g butter, unsalted (just shy of 1.5 sticks)
• 340 g semi-sweet chocolate, chopped (see note, do not use chocolate chips)
• 200 g sugar
• 3 eggs
• 16 g cocoa powder
• 36 g cornstarch
• 8 ml vanilla
• 1 ml kosher salt

Mga Tagubilin

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease an 8x8 inch (20x20 cm) pan and line it with parchment paper.

2. 2

   Place butter in a stainless steel bowl over a pot of simmering water. You are creating a double-boiler. Allow the butter to melt. Stir in sugar and salt. Keep stirring for a couple of minutes. The goal here is to dissolve the sugar, at least partially. Remove from heat but leave the bowl on top of the pot of hot water. Add the chocolate and allow the mixture to sit for one minute. Then stir gently with a rubber spatula until melted. If the chocolate hasn't melted completely, you may place the pot of simmering water with the bowl of chocolate back on the heat and continue stirring until melted.

3. 3

   Allow the mixture to cool slightly. Add vanilla. Add eggs one at a time, beating them well with a wooden spoon after each addition until well-incorporated. You do not need to cool the chocolate mixture completely—if you gradually add eggs while whisking them in, you will avoid scrambling the eggs and separating the batter.

4. 4

   Sift cornstarch and cocoa powder into your chocolate mixture and whisk well.

5. 5

   Take a wooden spoon and beat the batter for 40 strokes. I'm borrowing this technique from Alice Medrich, but her description is perfect and leaves no room for interpretation, guaranteeing consistently successful results. By mixing the brownies with a wooden spoon, you are incorporating them and aerating them lightly, without incorporating too much air, which would result in a cake-like texture. Pour the batter into the baking dish. Gently tap the pan on the counter 3 times to allow air to escape.

6. 6

   Bake in the preheated oven for 28–34 minutes (likely 31 minutes will be ideal, but every oven is slightly different). Bake until the edges are firm, the top is shiny, and the centre is just set. The internal temperature should be about 204–205°F (96–96°C). Unlike a traditional flour brownie, a toothpick test will not work as well here. Allow the brownies to cool in the pan completely. Then, for the best texture, refrigerate these brownies for at least an hour before slicing. Slice the brownies with a sharp knife (that you held under hot water and wiped with a towel between each slice for precise cuts). I suggest slicing these into 16 pieces, maybe even more. These brownies are exceptionally rich, and a small slice goes a long way.