These fudgy, flourless brownies are a chocolate-lover's dream
I suspect you've never eaten a brownie and thought, “Hmm, there's too much chocolate in here.”
That's the point of a brownie, right? A delectable, indulgent, classic Chocolate Delivery Vehicle, or CDV.* (*Trademark pending).
That pure chocolate flavor is the defining characteristic of these gluten-free brownies from cookbook author Anne Byrn, whose new “American Cookie” book includes a neat collection of treats from throughout the country's history and geography. This recipe includes what sounds like an insufficient ¼ cup of cocoa powder, but it works. Without a ton of flour to dilute its strength — and with a robust amount of brown sugar, which helps boost the fudgy flavor and texture — all you taste is chocolate.
A handful of chocolate chips (or chopped chocolate) is another gear in the CDV. Expect the chocolate chips to sink in the batter, which is why the foil sling is so important. The first time I made these brownies, I followed the instructions to use a the greased but unlined pan, and while it was hard to beat the crunchy, caramelized bits at the bottom, I couldn't get the brownies out without basically destroying them. For more texture and flavor, you can sprinkle finely chopped nuts on top before baking.
If you like the choose-your-own-adventure route, bake the brownies to the consistency you prefer. At the lower end of the baking-time range (25 minutes), they are gooey and reminiscent of a molten lava cake. A few minutes longer in the oven and their crumb is more like a chewy brownie.