Flourless Chocolate Brownies Recipe

Ingredients

• 1 (12 ounce) package semisweet chocolate morsels, divided
• 3/4 cup butter, cut into pieces
• 2 tablespoons water
• 1/4 cup baking cocoa
• 4 large eggs
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup pecans, finely ground
• 1/4 cup heavy whipping cream

Instructions

1. PREHEAT oven to 300º F. Line a 9-inch-square baking pan with foil and grease the bottom and sides.
2. HEAT 1 1/2 cups of semisweet chocolate morsels, 3/4 cup butter, and 2 tablespoons water in a medium, heavy-duty saucepan over low heat, stirring constantly until the mixture is smooth and melted.
3. STIR in 1/4 cup of baking cocoa until well combined and smooth. Remove from heat.
4. BEAT 4 large eggs and 1/3 cup granulated sugar in a medium mixer bowl until the mixture is thick, about 4 minutes. Stir in 1 teaspoon of vanilla extract.
5. FOLD 1/3 of the egg mixture into the chocolate mixture, then gently fold in the remaining egg mixture in two additions until fully incorporated. FOLD in 1 cup of finely ground pecans.
6. POUR the batter into the prepared pan and BAKE for 35 to 40 minutes, or until the center is risen and the edges start to firm up and shine. The center may still look slightly underbaked. COOL completely in the pan on a wire rack; the center may sink a bit.
7. COVER and refrigerate for at least 4 hours or overnight for the best texture.
8. PLACE 1/4 cup of heavy whipping cream in a small, uncovered, microwave-safe dish. Microwave on HIGH for 25 to 30 seconds until hot. Add the remaining 1/2 cup morsels, let it sit for 2 to 3 minutes, and stir until melted and smooth.
9. SPREAD the chocolate ganache over the chilled brownies. Refrigerate for another 30 minutes to set the ganache.
10. USING the foil, carefully lift the entire brownie out of the pan and transfer to a cutting board. GENTLY peel away the foil and CUT into bars. STORE in a tightly covered container in the refrigerator.