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Triple-Chocolate Flourless Brownies

Recipe photo courtesy of Rob Tannenbaum

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

Source: The Martha Stewart Show
Yield

Ingredients

For the Brownies

For the Ganache

For the White Chocolate Drizzle

Directions

Reviews

5
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216
How would you rate this recipe?
216
  • Higg275
    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.
    Reply
  • HotelDeFuniak
    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.
    Reply
  • MollyRN
    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.
    Reply
  • Alvydas
    11 FEB, 2013
    Not your typical brownie, but so delicious.
    Reply
  • Adrienne Murphy
    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!
    Reply
  • Higg275
    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.
    Reply
  • Higg275
    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.
    Reply
  • GF Mom
    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!
    Reply
  • Bkpeas
    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.
    Reply
  • debo1976
    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.
    Reply

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