Flourless Mocha Brownie

Flourless Mocha Brownie
Flourless Mocha Brownie

Who wants a delicious brownie with none of the flour and all of the delicious taste?  I do!
This recipe is one of my go-to desserts when having a party.

I like to cut these brownies into bite-sized pieces and top them with a chocolate covered espresso bean!  Guests seem to like desserts that are small – why? I think it’s so they can eat 5 of them and not feel guilty – hmmm.

Here is the recipe for you to try!

Flourless Mocha Brownie
½ cup unsalted butter
1 cup semi-sweet chocolate chips
½ cup sugar
1 tsp vanilla
3 eggs
dash salt
½ cup cocoa powder
2 tsp Espresso Powder

Genache Icing
2/3 cup cream
1 cup chocolate chips

Chocolate Covered Espresso Beans

Heat your oven to 350 degrees and prepare a 9” square pan by spraying generously with cooking spray. In a double boiler, melt the butter and 1 cup of chocolate chips over barely simmering water. Whisk until smooth.

Melt Butter and Chocolate Chips in a double boiler!
Melt Butter and Chocolate Chips in a double boiler!
Chocolate Mixture for Flourless Mocha Brownies!
Chocolate Mixture for Flourless Mocha Brownies!

Remove the top of your double boiler from the heat and stir in the sugar, vanilla and eggs. Mix well. Sift together the cocoa powder, espresso powder and salt and add this to the egg mixture. Stir until just combined and pour into your prepared pan.

Flourless Mocha Brownie is ready for baking!
Flourless Mocha Brownie is ready for baking!

Bake for 12-15 minutes until a cake taster comes out almost clean.

Flourless Mocha Brownie ready for it's Genache glaze!
Flourless Mocha Brownie ready for it’s Genache glaze!

Allow the brownie to cool in the pan for 10 minutes then turn over onto a cutting board. Allow the brownie to cool completely. In a double boiler melt the chocolate chips with the cream over barely simmering water.

Prepare Chocolate Genache with Cream and Chocolate Chips!
Prepare Chocolate Genache with Cream and Chocolate Chips!

Whisk until smooth. Remove from the heat and allow to cool slightly before spreading over the brownie layer.

Drizzling Genach over the Flourless Mocha Brownie!
Drizzling Genach over the Flourless Mocha Brownie!

After the genache has stiffened, cut the brownies into bite-sized pieces. Top each brownie square with a chocolate covered espresso bean.  Enjoy!

Flourless Mocha Brownie
Flourless Mocha Brownie

If you clean your knife after every cut, you will get perfect pieces with no crumbs!

Flourless Mocha Brownie
Flourless Mocha Brownie

Here is an easily printable recipe for you!

Flourless Mocha Brownie

Serves 12
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Allergy Egg, Milk
Meal type Dessert
The Flourless Mocha Brownie is rich and delicious and will delight your party guests. To create a perfect finish to your mocha brownie, top it with a chocolate covered espresso bean!

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon Vanilla
  • dash salt
  • 1/2 cup cocoa powder
  • 2 teaspoons espresso powder
  • 2/3 cups heavy cream
  • 1 cup semi-sweet chocolate chips
  • Chocolate Covered Espresso Beans (optional)

Directions

Prepare the Mocha Brownie
Step 1
Heat your oven to 350 degrees and prepare a 9” square pan by spraying generously with cooking spray. In a double boiler, melt the 1/2 cup butter and 1 cup of chocolate chips over barely simmering water. Whisk until smooth. Remove the top of your double boiler from the heat and stir in the sugar, vanilla and eggs. Mix well. Sift together the cocoa powder, espresso powder and salt and add this to the egg mixture. Stir until just combined and pour into your prepared pan. Bake for 12-15 minutes until a cake taster comes out almost clean.
Prepare Genache Glaze
Step 2
Allow the brownie to cool in the pan for 10 minutes then turn over onto a cutting board. Allow the brownie to cool completely. In a double boiler melt the chocolate chips with the cream over barely simmering water. Whisk until smooth. Remove from the heat and allow to cool slightly before spreading over the brownie layer. After the genache has stiffened, cut the brownies into bite-sized pieces.
Optional Garnish
Step 3
Top each brownie square with a chocolate covered espresso bean.
Enjoy!

 

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2 thoughts on “Flourless Mocha Brownie

  1. Fantastic. Once again you hit it out of the park. Your photos are fab as well – the shine of the genache frosting is amazing. If I had expresso powder I’d be good to go! I’m inspired!

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