I am not gluten-free. These brownies are. However, these brownies are better than any brownie with gluten that I’ve ever had! I have a best friend who has a gluten-sensitivity and a boss who has Celiac Disease….so this recipe has become quite popular and requested for holidays, birthdays, etc. Honestly, I am blown away by the flavors in these! They are not low-cal or low-fat, but they are high-flavor and high-satisfaction. They’re pretty much perfect. <3
Any recipe that uses one pot/pan/bowl is ok by me, too. This batter melts together into sheer chocolate and peanut butter perfection on the stove prior to spreading it into a pan! Super easy. Literally takes 10 minutes, a pan, and a spoon to create the fudgiest brownies of all time. All time. 🙂
As I said, I’m not a gluten-free person, so I originally found the recipe here. The photos are stunning of the finished product. I do not find the peanut butter drizzles mandatory, BUT by all means…. 🙂
Flourless Chocolate Fudge Brownies (Gluten-Free)
- 1/2 c. (1 stick) unsalted butter
- 2 c. (1 12oz. bag) semisweet chocolate chips
- heaping 1/2 c. creamy peanut butter (but feel free to use chunky if you prefer)
- 2 tbsp. brewed coffee (I always have iced coffee in the fridge but warm coffee would work, too)
- 1/3 c. granulated sugar
- 1 tbsp. vanilla extract
- 1/3 c. unsweetened cocoa powder
- 1 tsp. instant coffee granules (not mandatory, but creates such a depth of flavor…it would be a shame to omit these)
- 4 large eggs
~ Preheat oven to 315 degrees (random — but after trial and error, I found that this temp works best)
~ In a large sauce pan, melt together the stick of butter, chocolate chips, and peanut butter. I met everything together over low heat to ensure that nothing burns.
~ Add in brewed coffee, sugar, vanilla extract, cocoa powder, and coffee granules. Continue to stir over low heat, watching everything melt together and become yummy and fudgy.
~ Remove from heat and whisk in the eggs (you can slightly scramble them beforehand if you’d like).
~ Grease a 9×9″ pan with cooking spray (I used coconut oil) or line it with foil. After making sure that everything is combined together, turn the batter out into the prepared pan.
~ Bake for 40 minutes. The middle will still jiggle slightly, but make sure that a toothpick comes out mostly clean. If you’d like to serve these chilled, they taste amazing cold because they are sooooo rich. If you’d like to eat them piping hot, they’re probably amazing with ice cream.
~ If you want to get super fancy, drizzle the top with additional melted peanut butter and/or chocolate. You can never have enough peanut butter or chocolate. I think that’s science. I’m not sure, but I’m pretty sure it’s empirically proven.