I’m going to be completely honest here: these are the best brownies I have ever made. And that is saying a lot because I have also made Ina Garten’s Outrageous Brownies and Oprah’s favorite “The Baked Brownie.” Both are AMAZING and I wouldn’t ever pass one up if offered to me, but my new go-to brownie is hands down this one. I had numerous taste testers and everyone was really impressed with how absolutely delicious these were. I have seen this recipe all over the blogosphere, as well as multiple versions with slight variations, but I believe the original creator of this recipe is Natalie from Life Made Simple. I made a few tiny changes in order to make these brownies dairy-free and also cut the sugar slightly.
When it comes to brownies, I’m 100% on board with FUDGY, dense, super chocolately ones. I am NOT on board with “cake-like” brownies. If I wanted them to be cakey, I would make chocolate cake. These flourless brownies are rich and fudgy with that perfect crackly brownie crust. The recipe makes sixteen brownies, which at first I thought was a stretch since they are made in an 8×8 inch pan (and I’m into slicing my brownies HUGE)- but it’s really the perfect amount. These brownies are so rich that a smaller square is just the right size.
They use ingredients that you probably have in your pantry right this very second- so what are you waiting for?! These Fudgy Flourless Brownies deserve a spot on your holiday dessert table: I promise they will be a huge hit!
Active Time: 10 minutes Total Time: 35 minutes (plus additional 30 minutes cooling time)
Serves: 16
Ingredients: 6 tablespoons vegan butter (I used Earth Balance Buttery Sticks)* 2/3 cup coconut sugar (or cane sugar) 6 ounces non-dairy chocolate chips (I used Enjoy Life brand) 2 large eggs 1 teaspoon vanilla extract ¼ cup cacao powder (or cocoa powder) 3 tablespoons cornstarch or arrowroot powder
¼ teaspoon salt
*you can also use regular butter instead of vegan butter
Directions:
Preheat oven to 350°. Line an 8×8 inch baking pan with parchment or foil. Set aside.
In a small saucepan, melt the butter over medium-low heat. Pour in the sugar until stir constantly for one minute. Add the chocolate chips and continue stirring until fully melted and incorporated. Off the heat.
Allow to cool for a minute, then beat with a hand mixer for 2 minutes. Add the eggs and the vanilla.
To the saucepan, add the cocoa powder, cornstarch, and salt and then continue beating for another minute. The batter should be completely smooth and shiny.
Pour the batter into the prepared baking pan and bake in preheated oven for 22-25 minutes. Do not overbake.
Remove from the oven and allow to cool for at least a half hour before cutting into 16 pieces. Store in an air-tight container for up to five days.
Nutrition Information per serving:
Calories: 142 Fat: 8g Carbs: 17g Protein: 2g Sodium: 78mg Sugar: 13g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
Inspired by: Life Made Simple Rich Fudgy Flourless Brownies
