A "Simply Genius" fudgy, flourless find from Food 52, Kristen Miglore + Genevieve Ko (it takes a village to make something great)
I really didn’t want to try another brownie recipe but this looks too good to pass up even though I prefer a cakie brownie. Thank you for including in the printable recipe notes that you used dutched cocoa as that is all I can find in Paris as well. The raspberry variation sounds wonderful!
I have the two earlier Food52 cookbooks and they truly are genius. Delicious things come from those books. -- I have never before seen the results from the toothpick test. So much more informative than 'test for doneness with a toothpick'.
This looks fantastic! Would using parchment paper be ok or is there a reason for using foil? Thanks
We always have room for more brownies and more brownie recipes.
Love this recipe! Thank you so much, Dorie. I’m just back from 5 weeks in Paris, checking out your favorite bakeries. Any chance you can give us a recipe for the fabulous Religieuse?
Yes yes yum
These look wonderful as do your photos from Paris. I know there is no flour in this recipe but I have a question about flour. I was recently in Paris and ate the wonderful baked goods daily. I found that the flour there did not bother my arthritis like it does here in the USA. I’ve ordered French flour and it is more of an “ancient” grain with different gluten levels. My question is, can I substitute it with no other changes in your bread recipes and other recipes from your books?
Dorie, The photo of the figs on chocolate tart is killing me. Where would I find that? Thanks
Not sure I understand the directions for the brownies. Do you whisk the eggs into the flour/ sugar mixture?
I have a niece that has an egg allergy, do you think these can be made with an egg replacer like just egg?
I just took them out of the oven. I used Dutch cocoa because that is all I had. Thanks for introducing me to her new book,
I have family members who need to eat GF. I was anxious to see how these compare with David Lebovitz’s GF brownies. Not that David’s are involved, but this one whips up in no time! These will be included in the Thanksgiving meal tomorrow. I love a rich chocolate taste, but these just verge on being too dark. I used Hershey’s cocoa and Ghirardelli chocolate chips (and weighed all ingredients). Would you recommend a little more sugar? If yes, how much without impacting the bake of the brownies? Thank you so much! I love reading about your adventures, but most of all, I appreciate you sharing your recipes!
Second time with few changes. Nuked butter and chocolate @ 80% power minute, stir then 30 seconds. Added toasted walnuts & topped batter with ~ 1/4 cup 62% chocolate chunks.
Baked in air fryer for 25 minutes - perfect! Not a crumb was left! Love this recipe!
Loved these brownies. Not a crumb was left @ the Seder table, with many requests for the recipe. Loved the pictorial of the toothpicks. so clever! I also adored your Lisbon cake, what a crowd pleaser!
Do you think you could substitute coconut oil for the butter?
Can this be doubled to make a 9x13 pan? Was just wondering as 6 eggs seemed like a lot…