Flourless Chocolate Brownies Gluten Free


This recipe was created because a reader wrote to Beth:
Dear Beth,
Do you have a flourless brownie recipe, one like Outback's Thunder Down Under that you could share?  Thank you. Kelly

Dear Kelly,
Since I am a sucker for anything that's chocolate, your question sent me in hot pursuit of a flourless brownie recipe. The description from Outback's menu calls this magnificent dessert, "an extra generous pecan brownie crowned with rich vanilla ice cream, drizzled with our classic warm chocolate sauce and finished with chocolate shavings and whipped cream." I went to the internet and found several suggestions which I combined to create the recipe here. I hope you enjoy it.
-Beth
 

Flourless Chocolate Brownies Gluten Free

Ingredients

The Brownie:
16 tablespoons unsalted butter
8 ounces Enjoy Life or other semisweet chocolate bits
http://www.glutenfree.com/index.cfm/manufacturer/Enjoy-Life-Foods/956145...
6 large eggs
1/2 cup sugar

¼ cup unsweetened cocoa
2 teaspoons vanilla extract
1 cup finely chopped pecans

Sauce:
2/3 cup unsweetened cocoa
1 2/3 cups white sugar
1 1/4 cups water
1 teaspoon vanilla extract

Whipped Cream:
1 cup heavy cream
¼ cup confectioner's sugar
1 teaspoon vanilla extract

Vanilla Ice Cream
Chocolate shavings for garnish

Directions


Preheat oven to 300 degrees and grease a 9-inch square pan. Line pan with greased parchment or waxed paper. In a microwave-safe bowl, combine butter and chocolate and microwave 1-2 minutes or until butter is just melted. Stir until smooth. If chips are not quite soft, microwave for an addition 30 seconds. Mix in cocoa and reserve. Beat the eggs and the sugar until fluffy and pale in color, about 4 minutes. Add vanilla. Fold butter and chocolate mixture into the egg and sugar mixture. Gently fold in nuts. Pour into the prepared pan and bake for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover and refrigerate for 4 hours or overnight.

To make the sauce:


In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.
To make whipped cream:
Beat cold cream for 2 minutes. Add sugar and beat until very thick. Add vanilla and refrigerate until ready to assemble.
To Assemble:
Cut brownies into 12 or 16 squares. Set each square on an individual serving plate. Top with a scoop of vanilla ice cream, warm chocolate sauce, whipped cream and chocolate shavings.

bonkidd bonkidd 3 years 17 weeks
Great recipe. I found though there was way too much batter for a 9-inch square pan. I used a 9X13 and they came out perfect.