Fabulous Flourless Fudge Brownies Recipes

Steps:

• Preheat the oven to 425*F.
• Butter a 9-inch square baking pan, line it with foil, and butter the foil.
• Set the eggs in a bowl and cover them with hot tap water.
• Over very low heat, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a wire rack.
• Put the warm eggs in a large bowl and beat with an electric mixer on high speed until about tripled in volume, about 5 minutes. Fold half the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top.
• Set the brownie pan in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the brownie pan.
• Bake the brownies on the middle oven rack for 10 minutes. Shut the oven and let the brownies stand inside for 5 minutes. Remove the brownies from the water bath to a wire rack and let stand while preparing the glaze.
• Glaze: Heat the cream with the chocolate, stirring until smooth.
• Pour the hot glaze evenly over the surface of the brownies; spread smooth with a thin spatula and let cool completely.
• When cool, cover the pan with plastic wrap and refrigerate until well chilled and firm, at least 4 hours, or overnight.
• To serve, cut into 12 squares. Arrange the brownies on a serving plate. For best flavor and texture, allow the brownies to come to room temperature before eating.

Steps:

• Preheat oven to 425 degrees F.
• Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil.
• Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth.
• Add vanilla and cinnamon; stir thoroughly to combine.
• Remove mixture from the heat and cool to room temperature.
• In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes).
• Fold half of the beaten eggs into the chocolate mixture and combine.
• Then fold in the remaining egg.
• Pour the batter into the prepared baking pan and smooth the top with a spatula.
• Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter.
• Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
• Turn off the oven but keep the brownies in the closed oven for another 10 minutes.
• After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze.
• To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water.
• Stir until the chocolate is melted and the mixture is smooth.
• Pour the hot glaze over the brownies and smooth it out with a spatula.
• Set the pan aside to cool completely.
• When cool, cover the pan with plastic wrap and refrigerate overnight.
• Cut chilled brownie into 12 squares.
• Brownies taste best when allowed to come to room temperature for 30 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.