Flourless Chocolate Brownies (Gluten Free) - cooking recipe

Ingredients

1 teaspoon unsalted butter
1 1/2 teaspoons unsweetened cocoa powder
2 (4 ounce) bars dark chocolate (60 to 65% cocoa), chopped
1/4 cup unsalted butter, diced
1/4 cup coconut oil
5 eggs
2/3 cup white sugar
2 teaspoons vanilla extract
1/4 teaspoon instant espresso powder
1 pinch salt
1 tablespoon confectioners' sugar for dusting (optional)

Preparation

Preheat oven to 325 degrees F (165 degrees C).
Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.
Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.
Bring 4 cups water to a simmer in the same saucepan from the double boiler.
Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.
Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.
Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.
Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.