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Triple-Chocolate Flourless Brownies

Leave no cocoa behind with this decadent, ganache-topped brownie recipe from baker John Barricelli.

  • yield: Makes 16
Photography: Rob Tannenbaum

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Ingredients

For the Brownies

  • Nonstick cooking spray
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups bittersweet (60 percent cacao) chocolate pieces
  • 4 large eggs, room temperature
  • 1/2 cup cold water
  • 1 teaspoon pure vanilla extract
  • 1/3 cup mini chocolate chips

For the Ganache

  • 1/3 cup semisweet chocolate, finely chopped
  • 1/3 cup bittersweet chocolate (60 percent cacao), finely chopped
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons honey
  • 1/8 teaspoon coarse salt
  • 1/4 teaspoon pure vanilla extract

For the White Chocolate Drizzle

  • 1/4 cup finely chopped white chocolate
  • 1/2 teaspoon vegetable oil

Directions

  1. Step 1

    Make the brownies: Preheat oven to 350 degrees with a rack set in center. Spray an 8-inch square baking pan with nonstick cooking spray; line pan with parchment paper on all sides, leaving a 2-inch overhang. Spray parchment paper and set aside.

  2. Step 2

    In a medium bowl, whisk together cocoa powder, baking soda, and salt; set aside.

  3. Step 3

    In a large heatproof bowl, combine butter, sugar, and bittersweet chocolate. Place bowl over (but not touching) simmering water. Heat, stirring often, until butter and chocolate are melted and mixture is smooth.

  4. Step 4

    Remove bowl from heat and whisk in eggs, water, and vanilla. Whisk in cocoa powder mixture; fold in chocolate chips. Transfer batter to prepared baking pan; smooth top using a spatula. Transfer to oven and bake until a cake tester inserted into the center comes out clean and edges and center are set, 40 to 55 minutes. Transfer pan to a wire rack; let brownies cool completely in pan.

  5. Step 5

    Make the ganache: Place semisweet and bittersweet chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.

  6. Step 6

    Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache over cooled brownies, spreading with a spatula to make smooth.

  7. Step 7

    Make the white chocolate drizzle: Melt white chocolate in a heatproof bowl set over (but not touching) simmering water; stir in vegetable oil. Drizzle over ganache-topped brownies. Transfer to refrigerator until set, about 2 hours. Score brownies; cut and serve.

Source
The Martha Stewart Show

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Reviews (12)

  • 19 Dec, 2013

    Following MANY failed (buy yummy) attempts that resulted in a wet, terribly sunken center and overcooked crunchy edges, I discovered the secret to its success. I reduced the water to a generous 1/4 c., AND MOST IMPORTANTLY, I baked it in an aluminum pan (not a pyrex!). The pan change worked! No over-baking needed. Evenly baked and perfectly fudgy. Awesome brownie, even without the ganache and topping! I cut them into rounds using a small biscuit cutter and dusted with confectioners sugar.

  • 5 Apr, 2013

    I don't know what my wife did so wrong that made this brownie so right. We served it as desert at a dinner for 23 people in our B&B, Hotel Defuniak.com. It was a smashing hit with all! We dressed it with a poof of whipped cream and a large sliced strawberry on the side. We cut the strawberry diagonally and kept it in the strawberry shape placing it on the whipped cream for special appeal. It was GREAT! I think the brownie is best suited for desert rather than just "have a brownie" snack.

  • 13 Feb, 2013

    I tried these because I was out of flour, was a little dissapointed because they are, as someone pointed out, more like a chocolate-cake-type brownie. I like the fudgy, gooey kind. If you prefer a more fluffy type brownie, this is a good recipe.

  • 11 Feb, 2013

    Not your typical brownie, but so delicious.

  • 6 Jan, 2013

    I made this recipe minus the ganache and the white chocolate drizzle. I am pleased to say that both my husband(who has a huge sweet tooth) loved this recipe. I do not eat sugar as I am reducing my carb intake. So, I used Splenda, unsweetened powdered cocoa both regular and special dark mixed. I also used unsweetened chococalte baking squares and unsweetened chocolate morsels. I baked to a little under 40 minutes. This was my first time trying a flourless sugar free recipe. We were happy!

  • 19 Dec, 2012

    I made this recipe twice (the brownie part) and it failed to set up both times. I was unable to cut it into squares without it falling apart. Determined not to waste the ingredients, however. I broke up the brownie base and rolled it into balls. I then rolled the balls in coconut. Unbelievable. So, so tasty! So, if yours doesn't set up, you still have a backup plan that is incredible.

  • 19 Dec, 2012

    I made this twice (just the brownie part) and couldn't get it to set up either time. It kept falling apart when I tried to cut squares. Determined not to waste the ingredients, I decided to roll the brownie/cake into small balls and roll it in coconut. Unbelievable. And so, so tasty.

  • 14 Oct, 2012

    I was saving this recipe for my Mother's visit. It trumps our favorite flourless chocolate cake recipe. Moist, delicious and decadent. I substitued 70% cocao chocolate for the bittersweet with excellent results. It took an extra 5 min in the over to set...allow to cool completely in the fridge. Thanks, Martha Stewart. Yum!

  • 11 Sep, 2012

    I thought these were excellent! They do have a bittersweet taste. They didn't set up like a brownie usually does- much more like a flourless chocolate cake. I will try adding a little bit more baking soda next time but I will definitely make these again. They are a lot of work but they last a long time.

  • 7 Sep, 2012

    I was excited to see this on Martha and looked forward to making it but, DID make it and it was awful.I went back to read the recipe over and over as I made it and poured it into the 8x8 pan, rose over the pan, cooked it for 55 min, cooled etc. it never set up, seemed like too much for that small pan and tasted wet and terrible. read the recipe again and there was nothing I missed. Would like refund for the expensive ingredients that got tossed in the garbage.

  • 17 Nov, 2011

    Made these for the office Thanksgiving lunch today and they were a huge hit. What a chocolate rush!

  • 16 Nov, 2011

    looks wonderful. martha said cut into 3 x 3 bars. is this baked in a 9 x 9 or 8 x 8? thanks