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Flourless Fudgy Brownies

Time 45 minutes
Yields Makes one 8-inch-square pan.
Flourless fudgy brownies
(Genevieve Ko / Los Angeles Times)
1

Heat the oven to 325 degrees. Line the bottom and sides of an 8-inch-square pan with foil and lightly coat the foil with nonstick cooking spray.

2

Combine the butter and chocolate chips in a large saucepan over low heat. Melt, stirring occasionally, until smooth, then remove from the heat and let cool. Whisk the sugar, cocoa and salt in a large bowl. If the cocoa is lumpy, sift it through a fine-mesh sieve with the sugar, then whisk in the salt.

3

Add the eggs to the bowl and whisk until smooth but not pale and frothy. While whisking, pour in the melted chocolate in a steady stream. Whisk until smooth, then pour into the prepared pan and smooth the top.

4

Bake until a toothpick inserted in the center comes out with a moist crumb, 30 to 35 minutes. Cool in the pan on a wire rack, then slide out onto a cutting board using the foil. Serve immediately or freeze first to cut neater squares.

Variations:
Chocolate Chip Brownies: Stir ½ cup chocolate chips into the batter or scatter over the top of the batter before baking.
Walnut Brownies: Stir ¾ cup walnuts, toasted and coarsely chopped, into the batter.
Make Ahead:
The brownies can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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