There’s nothing better than showing up at a high-school track meet and having a batch of gluten-free flourless chocolate ganache brownies handed to you!! Actually, there is one thing that’s better…it’s eating those brownies that did NOT taste gluten-free!!

People who get it!

Not everyone gets my illness so I am incredibly grateful for those few who have taken the time to really listen and believe me when I tell them how serious celiac disease is. That even one little itty bitty crumb can make me sick. My husband is super supportive and knows immediately when I’ve been glutened, sometimes before I do because he can see the rosacea developing on my face. He helps me keep track of my “safe” people list… meaning I can eat food prepared by them 🙂 The list is pretty small as it is hard to completely eliminate cross-contamination without a lot of extra work. To those of you who go that extra mile (you know who you are 🙂 ) I thank you from the bottom of my heart!!

I’m also very blessed that my immediate family is on board with our house being 100% gluten-free and we try as best we can to keep it out when we have guests over. If you are celiac and eating a 100% gluten-free diet but still experiencing symptoms, I strongly encourage you to talk with your family about making your house 100% gluten-free. It’s so important, even if you think you can live with the symptoms, you need to remember what the long-term effects of poisoning yourself can be…check out the conditions associated with gluten-intolerance on my symptoms page.

Flourless Chocolate Ganache Brownies (13×9 pan)

Ok, I digress…back to these amazing brownies! This recipe doesn’t even use flour so it’s naturally gluten-free, really you don’t even have to tell people they are gluten-free for those people who refuse to eat gluten-free 🙂 Yes, those people exist too.

PREHEAT oven to 300* F. Line 13×9 baking pan with foil. Grease bottom and sides. (click here for 9-inch-square pan)

Ingredients:

• 3 cups semi-sweet chocolate chips, divided
• 1 1/4 cups (2 1/2 sticks) butter, cut into pieces
• 3 tablespoons water
• 6 tablespoons cocoa powder
• 6 large eggs
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups pecans, finely ground (optional)
• 6 tablespoons heavy whipping cream

Directions:

1. HEAT 2 1/4 cups chocolate chips, butter and water in medium, heavy-duty saucepan over low heat, stirring constantly, until chocolate chips and butter are melted and mixture is smooth. Stir in cocoa until smooth. Remove from heat.
2. BEAT eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract. Fold 1/3 of the egg mixture into chocolate mixture. Then fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Next, fold in the finely ground pecans. Pour into prepared pan.
3. 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 under baked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight.
4. PLACE cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 3/4 cup chocolate chips. Let stand for 2 to 3 minutes; stir until chocolate is melted.
5. 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. Best to bake the day before you need them. They improve with a bit of rest.

Check out some of our other favorite treats…