Flourless-Yet-Fudgy Brownies
Cookbook
Page 179
Cuisine: North American
Course: Cookies/Bars
Ingredients:
- good-quality bittersweet chocolate (10 oz.)
- 1 1/3 sticks unsalted butter, diced
- unsweetened cocoa powder, sifted (1/2 cup)
- 4 eggs
- superfine or granulated sugar (1 cup)
- walnut or pecan pieces (1 cup)
Reviews
1 reviews,
average rating 3.0 / 5
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Makes a very rich and incredibly moist brownie (appearing almost undercooked in the center), though at the cost of twice the eggs and a full 5x the chocolate of my other standard recipe (from Bittman's How to Cook Everything). I'm not convinced it's worth all the extra trouble to save some flour.