Super dense, intensely fudgey, and insanely chocolate. Not much else to say about these delights, except that you should make them. You probably have all of the ingredients in your pantry. There isn’t anything fancy in these addictive treats.
I’m sure you could make them with expensive chocolate and fancy cocoa. And, if you want to, then, yes, by all means. But…you don’t have to. I didn’t, and yet my staff hasn’t mutinied. In fact, one of them said “these are the best brownies I’ve ever eaten” no small praise, that.
Now, the husband and son, well, that’s another story for another day.
Flourless Fudgey Brownies
8 oz bittersweet or semi-sweet chocolate, roughly chopped
6 tablespoons salted or unsalted butter
3/4 cup sugar
2 large eggs
3 tablespoons corn starch
1 tablespoon cocoa
2 teaspoons instant espresso powder
1 cup toasted nuts, roughly chopped
*1/8 teaspoon salt if using unsalted butter
Preheat oven to 350 degrees
Line an 8″ baking dish with parchment or foil with overhang on all four sides; if using foil, butter or spray with non-stick spray.
Combine chocolate and butter in an 8 cup measure and microwave for 1 minute; remove, stir and return to microwave for 30 seconds, stir until chocolate and butter are melted and smooth.
Add sugar and espresso powder and beat with mixer until combined.
Beat in eggs, one at a time.
In a small mixing bowl, combine corn starch, cocoa, and salt, if using.
Add corn starch mixture to chocolate mixture and beat for at least one full minute (I mixed for 2). The mixture should be smooth and not grainy in appearance.
Stir in nuts.
Pour into prepared pan and bake for 30 minutes; remove from oven and allow to cool completely before removing from pan using parchment overhang as handles.
Cut into squares.