These five-ingredient dark chocolate, flourless brownies are mouth-watering and intense, just like they should be, minus the flour and butter, and in some circles that means better for you. Coconut sugar is the natural sweetener, blended with eggs, vanilla, and Spectrum all-vegetable shortening. (Your favorite dark chocolate chips are the way to go; we love Ghirardelli or Valrhona, but go for what you like. And don’t be afraid to add a touch of salt, a wonderful balance against the sweetness.)
Ingredients
- 1 cup dark chocolate chips
- .5 cup all-vegetable shortening Spectrum
- 1 cup coconut sugar
- 4 eggs large
- 1 tablespoon vanilla extract
Servings: brownies
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square baking dish with shortening.
- In a medium saucepan over very low heat, melt the chocolate chips until smooth. Remove the pan from the heat, then mix in the shortening and coconut sugar. Stir in the eggs and vanilla extract until thoroughly combined. Pour the batter into the prepared baking dish.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs attached.
- Let the brownies cool in the baking dish for 1 hour. Cut into 16 squares and serve.
Can egg substitute be used for the eggs?
Mary Jo, we just checked in on this with our resident chef Chris Prosperi and he says if you use Egg Beaters brand they have a conversion chart on the package instructing you on how to substitute. He also said the texture might be more firm as a result. Cheers! –Faith
Can butter be used instead of the shortening? Thanks
Lisa, yes, Chris Prosperi and I agree you can substitute butter, though it might slightly alter the texture. And you have made us hungry for chocolate right now. Cheers, Faith
Came out very very wet with a nice top crust after 45 mins in the oven. Good taste, not the right texture for brownies. Will try with some almond flour added next time.