Who wants a delicious brownie with none of the flour and all of the delicious taste?  I do!
This recipe is one of my go-to desserts when having a party.

I like to cut these brownies into bite-sized pieces and top them with a chocolate covered espresso bean!  Guests seem to like desserts that are small – why? I think it’s so they can eat 5 of them and not feel guilty – hmmm.

Here is the recipe for you to try!

Flourless Mocha Brownie
½ cup unsalted butter
1 cup semi-sweet chocolate chips
½ cup sugar
1 tsp vanilla
3 eggs
dash salt
½ cup cocoa powder
2 tsp Espresso Powder

Genache Icing
2/3 cup cream
1 cup chocolate chips

Chocolate Covered Espresso Beans

Heat your oven to 350 degrees and prepare a 9” square pan by spraying generously with cooking spray. In a double boiler, melt the butter and 1 cup of chocolate chips over barely simmering water. Whisk until smooth.

Remove the top of your double boiler from the heat and stir in the sugar, vanilla and eggs. Mix well. Sift together the cocoa powder, espresso powder and salt and add this to the egg mixture. Stir until just combined and pour into your prepared pan.

Bake for 12-15 minutes until a cake taster comes out almost clean.

Allow the brownie to cool in the pan for 10 minutes then turn over onto a cutting board. Allow the brownie to cool completely. In a double boiler melt the chocolate chips with the cream over barely simmering water.

Whisk until smooth. Remove from the heat and allow to cool slightly before spreading over the brownie layer.

After the genache has stiffened, cut the brownies into bite-sized pieces. Top each brownie square with a chocolate covered espresso bean.  Enjoy!

If you clean your knife after every cut, you will get perfect pieces with no crumbs!

Here is an easily printable recipe for you![gmc_recipe 1725]