Flourless Brownies – My Kitchen, My World

This month at My Kitchen, My World, the country, we are visiting is the United States which should be loads of fun.  There are many typical American recipes, hot dogs with mustard on a bun, mac and cheese, apple pie and Southern fried chicken, for starters.  I chose the brownie, one of the most popular snacks or desserts in the USA.  I think, chocolate chip cookies might beat them out but brownies are certainly popular enough to represent the good ole, USA.

I got this, most delicious dessert, from Nestle Meals.com.  They have some interesting recipes there.  I want to go back and look more carefully.

I, pretty much, followed this recipe.  I was not sure what to do with the ground pecans.  They were optional and the recipe called for one cup, again optionally.  I was trying to imagine the difference and finally resolved this by putting in half a cup. 

 Flourless Chocolate Brownies

 As you can see, I chose the flourless brownies.  I have learned to love these flourless recipes.

                                                                                                                                      Servings: 16 brownies

 Ingredients:

2 cups (12-oz. pkg.)  Semi-Sweet Chocolate Morsels, divided

 3/4 cup (1 1/2 sticks) butter, cut into pieces  (Yes, I did make a change.  I used one stick of margarine and 1/2 cup of oil.

 

2 tablespoons water

1/4 cup Unsweetened Baking Cocoa

 4  eggs  (Egg Beaters)

 1/3 cup granulated sugar

1 teaspoon pure  extract

 1 cup pecans, finely ground (optional) (1/2 cup)

 1/4 cup heavy whipping cream for the ganache

 Method:

Preheat oven to 300º F. Line 9-inch-square baking pan with foil. Grease bottom and sides.

 Heat 1 1/2 cups morsels, margarine, oil and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. (I used the microwave)

 

Stir in cocoa until smooth.

 Beat eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract.

Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan. 

 Bake for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight. 

Place cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.

Spread ganache over chilled brownie. Refrigerate for 30 minutes.

 Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board.

  Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.