Warning: lots of chocolate coming your way!
These are by far the darkest, most decadent brownies I have ever tasted.
Imagine this served warm and paired with vanilla bean ice cream 🙂
So let me tell you a little bit about the inspiration for the name of these fudge-filled bars.
Chocolate Blackout Cake was developed in Brooklyn, New York during World War II, named after the blackout drills performed by the Civilian Defense Corps. If you’re not familiar to war terms, a blackout was performed so ships could not be spotted by enemy planes.  City lights were turned off and windows were covered with black material. So the Ebinger Baking Company, a chain of stores across the Brooklyn borough, was famous for their cakes and pies, especially their Blackout Cake, which was named after wartime blackouts. The cake is a rich chocolate cake with a chocolate pudding filling, frosted with the same chocolate pudding and covered in cake crumbs. Cool (and yummy!), right? I originally thought the cake was called “blackout” because of its super chocolate-y taste and rich, dark, dark brown color. But now you can tell everyone why a super dark chocolate cake is really called “blackout.” Ok, back to 2017!
These brownies are extra decadent, and I applaud you if you can eat more than one. One square surely goes a long way…
And how pretty are these flowers?! They’re from the flower bouquets from my senior piano concert last Friday, and I couldn’t resist including them in the photos.
So a little bit of history and a ton of chocolate in one post. I think we can call it a day (just after you make these brownies)! Plus, they are made with almond flour, so they are entirely gluten-free. Not bad if I do say so myself 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Gluten-Free Brooklyn Blackout Brownies (A.K.A. The Fudgiest Brownies You Will Ever Eat)
- 8 oz bittersweet chocolate, chopped
- 1 cup white, granulated sugar
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1 tsp salt
- Preheat oven to 350? F. Line an 8×8″ baking pan with parchment paper. In a small bowl, melt half (4 oz) of chocolate. Set aside.
- In a large bowl, beat sugar, butter, and oil until light and fluffy. Add eggs and vanilla extract, and beat for 1-2 more minutes. Add almond flour and salt, and beat until just combined. Fold in remaining (4 oz) chopped chocolate, and pour batter in baking pan.
- Bake brownies for 20-25 minutes or until a toothpick inserted in the center comes out semi-wet. The brownies will continue to cook in the pan while they cool. Serve warm with vanilla bean ice cream!
