PHOTO BY MICHAEL PIAZZA
These flourless fudge brownies are incredible, and would make a great addition to your Passover table. Trust me: You will find yourself craving them long after the celebration is over. Naturally gluten-free (but not dairy-free), they also make a lovely gift for anyone who avoids gluten. This recipe is made with ground, blanched almonds and gets its lift from whipped egg whites.
Makes 12 brownies
8 ounces semi-sweet chocolate, roughly chopped
4 ounces unsalted butter, room temperature
1 cup sugar
1 teaspoon espresso powder
5 eggs, separated
1 teaspoon vanilla
8 ounces blanched almonds, finely ground
½ teaspoon salt
Preheat oven to 325°F. Grease a 9-inch baking pan and set aside.
Melt chocolate in a double boiler set over simmering water. Remove from heat when melted and set on the counter to cool.
In the large bowl of a mixer fitted with a paddle, cream butter and sugar until light and fluffy. Scrape bowl well and mix to blend. Add espresso powder, egg yolks and vanilla. Mix on low to blend, then scrape the bowl and mix again to blend. Add melted chocolate and mix, then add ground almonds and salt and mix on low to blend. Scrape bowl well and mix to blend.
In separate bowl, beat egg whites until stiff peaks form. Using a rubber spatula, fold whipped egg whites into brownie batter until there are no visible streaks of egg whites. Pour brownie batter into pan. Bake for 40–45 minutes, or until the center is set and slightly firm when pressed. Remove from oven. Cool in the pan and cut into squares.
Karen Collins is a self-taught pastry chef and owner of Bisousweet Confections, a wholesale bakery located in Shirley, MA. She also co-founded Nashoba Brook Bakery. Karen has always loved to write and has a blog called As the Bread Burns where she discusses baking, business-ing, parenting and life. When she's not baking or writing, Karen spends her time parenting her three children and three dogs, cycling, running, skiing, volunteering and vacuuming.