Flourless Chocolate Brownies

These brownies are gluten-free by accident, not design. I started making them because I wanted the densest, most chocolatey brownie possible — and flour, it turns out, was getting in the way.

The crackled top comes from whisking the eggs and sugar long enough before adding the chocolate. Don't shortcut it.

Ingredients

Instructions

1. Heat the oven to 180°C (350°F) and line a 20cm (8 inch) square tin with baking paper.
2. Melt the chocolate and butter together in a heatproof bowl over barely simmering water, or in 30-second bursts in the microwave. Set aside to cool slightly.
3. Whisk the eggs, both sugars and vanilla in a large bowl with an electric mixer on high for 4–5 minutes — they should be pale, thick and ribbony.
4. Pour in the melted chocolate mixture and fold gently with a spatula until just combined.
5. Sift in the cocoa and salt, then fold until you no longer see streaks.
6. Scrape into the tin, smooth the top, and bake for 22–26 minutes, until the top is set and crackled but the centre still has a slight wobble.
7. Sprinkle with flaky salt, cool completely in the tin, then lift out and cut into squares.

Cooking tips

• Cool completely before cutting — warm brownies fall apart. If you cannot wait, chill in the fridge for 20 minutes.
• A serrated knife wiped between cuts gives clean edges.
• These freeze brilliantly. Wrap individually and defrost on the counter for an hour.

More like this

If you enjoyed this recipe, you'll find more of my favourite desserts recipes in the archive, or browse the full collection.