Stacy was looking for a low-carb brownie recipe and came across this one. I was skeptical, but they actually turned out great! They're sort of dense, like a protein bar and so delicious! --Mark
Ingredients
4 large eggs
10 oz. semisweet chocolate chips
Directions
Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper.
In the bowl of a stand mixer (you can also do this with a hand mixer), add eggs. Using the wire whisk attachment, beat eggs until frothy. Increase mixing speed to highest setting and continue to beat eggs for about 8 minutes. You want to beat the eggs until they change color (they will become a very pale eggshell yellow), the egg mixture becomes more than triple in volume and the egg mixture becomes very thick. To check if your mixture is ready, lift up your beater and watch the egg mixture that drizzles down from your beater back into the bowl. It should sit on the surface of your mixture for several seconds and not immediately sink in.
While your eggs are beating (if you are using a hand mixer you can do this after), melt your chocolate. You can do this in the microwave or on the stove. If using microwave, melt at 30 second intervals (this should take around 2 minutes total), stirring in between, until chocolate is completely melted and smooth.
Let chocolate cool slightly so it's no longer too hot to touch. You don't want the chocolate to cool completely because then it won't be melted anymore.
Add in 1/3 of the egg mixture. Fold in the egg mixture using a spatula until egg is completely incorporated. Repeat with another 1/3 and then remaining 1/3. Towards the end, your chocolate may start getting a little stiff. That is okay. Break up any chocolate clumps using your spatula.
Pour batter into prepared pan.
Bake for about 25-30 minutes or until a toothpick inserted comes out clean. The surface of the brownies should also be firm. Let brownies cool before cutting and serving.
Notes
https://kirbiecravings.com/2-ingredient-flourless-brownies/
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