I know I’m rather late (sorry!) but these wonderful looking pieces of heaven were a product of my Father’s Day baking experiment. My dad loves anything chocolate. Anything chocolate, granted that the chocolate in question is as dark as he could possibly get it. We’re talking 85% cacao bars in our pantry. So naturally when I came across this recipe for flourless chocolate cookies (less flour, more chocolate, right?) I had to give it a try. Although the recipe was meant for cookies, the batter seemed to come out a little too thin when I made it, so I figured why not pour it into a 8×8” glass pan and call it a day? So that’s exactly what I did. While it was a little alarming to leave them in the oven for twice as long (if not more) than the cookies were supposed to be, they turned out absolutely stunning. Everything chocolate I have ever dreamed of and more. Here’s what I did:
3 c. confectioners sugar
2/3 c. unsweetened cocoa powder
3 egg whites
1 tsp. instant coffee (I just used one little Starbucks Via “to go” packet)
10 oz. of semisweet chocolate chips
Preheat the oven to 350. Lightly grease a brownie pan (I used a glass 8×8” one and the brownies were the perfect thickness) and set aside. Stir together the confectioners sugar, the cocoa powder, and the instant coffee in a large bowl. Add the egg whites one at a time, stirring them in individually until the desired thickness is achieved. Finally, stir in the chocolate chips. Pour the mixture into a brownie pan and bake at 350 for at least 30 minutes, or until cracks form throughout the entire surface. Wait a while for them to cool before you cut them! I know it’s tempting…what is more delicious than warm brownies straight out of the oven? But if you pull them out of the pan too soon, they will not stay together. Trust me, they’ll still be warm for quite a while
Bon appetite! And make sure to pour yourself a glass of milk. I’m not joking when I say these are CHOCOLATELY.