Kids and a Mom in the Kitchen #65: Flourless Brownies

Time for Kids and a Mom in the Kitchen

(A weekly linky where you can share your special time in the kitchen, such a great place for learning. You can also link up Kid-Friendly Recipes)

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The linky is at the bottom.

Sorry for the lack of Kids and a Mom in the Kitchen last week. We made our Flourless Chocolate Brownies but our computer has been very slow and I just didn't get a chance to post.

I found this recipe on Facebook one day and have been meaning to make it for about a month. The original recipe can be found at Very Best Baking. It is a little more involved than some of the other recipes though, so I kept putting it off. That, and I wasn't quite sure how we would like these flourless brownies. Turns out I wish we hadn't waited so long. They taste really really good!

Brownie Ingredients:

1 1/2 cups Chocolate Chips
3/4 cup (1 1/2 sticks) butter, cut into pieces
2 Tbs water
1/4 cup baking cocoa
4 large eggs
1/3 cup sugar
1 tsp vanilla
1 cup pecans (finely ground)

Ganache  Ingredients:

1/4 cup whipping cream

1/2 cup Chocolate Chips

We started out by combining the 1 1/2 cups of chocolate chips, butter and water in a saucepan and heating it over low heat. 

We had to stir constantly, until it was melted and smooth.

Then we stirred in the cocoa and removed it from the heat.

Next, we beat the eggs and sugar in a medium bowl until thick (approximately 4 minutes). Then we stirred in the vanilla.

We folded 1/3 of the egg mixture into the chocolate mixture and repeated two more times with the remaining egg mixture, folding until it was thoroughly incorporated. 

Then we folded in the pecans.

We poured the batter into the pan lined with aluminum foil (which I had greased with cooking spray). We baked it in a 300 degree oven for 35-40 minutes. It will rise in the center and the edges will be firm. 

*Note-It may still appear underbaked.

We left it in the pan and cooled it on a wire rack. Then we covered it and refrigerated it overnight. The directions say 4 hours or overnight. It got too late to add the ganache, so we let it sit in the fridge overnight. 

Time to make the ganache.

We placed the whipping cream in a small microwaveable bowl, heated it on high for 30 seconds and added the chips. We let it stand for 2-3 minutes and stirred until the chips were melted. 

We spread the ganache over the brownies and refrigerated them for 30 minutes. 

Instructions:

• Preheat oven to 300 degrees, line 9in x 9in pan with foil and grease.
• Heat 1 1/2 cups chocolate chips, butter and water in saucepan over low heat. Stir constantly until melted and smooth.
• Stir in cocoa, remove from heat.
• Beat eggs and sugar in medium bowl until thick (approx. 4 minutes). Stir in vanilla.
• Fold 1/3 egg mixture into chocolate mixture, repeat two times with remaining egg mixture until thoroughly incorporated. Fold in pecans.
• Pour into pan.
• Bake until risen in center and edges are firm (35-40 minutes). It may still appear under-baked. 
• Cool in pan on wire rack, cover, refrigerate 4 hours or overnight.
• Place cream in small microwaveable bowl. Heat on high for 30 seconds.
• Add chips and let stand 2-3 minutes. Stir until chips are melted.
• Spread over brownies. Refrigerate 30 minutes. 
• STORE IN FRIDGE.

Do you have your children help you in the kitchen?  What lessons do they learn? Do you have any kid friendly recipes to share?

I'd love to see your posts, whether you have done something this week or some time in the past. Just link up below. This is a weekly linky.

I am linking up to:

 

Melt in Your Mouth Monday
Try a New Recipe Tuesday at Home to Four Kiddos
The Gathering Spot at Mamal Diane
Friday Food Frenzy at Close to Home
Fantastic Thursday at Five Little Chefs
Foodie Friends Friday at Robyn'sView
Family Fun Friday at Happy and Blessed Home

And here is my Kids and a Mom in the Kitchen linky