Flourless Chocolate Brownies (Gluten Free)

1. Preheat oven to 325 degrees F (165 degrees C).

2. Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.

3. Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.

4. Bring 4 cups water to a simmer in the same saucepan from the double boiler.

5. Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.

6. Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.

7. Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.

8. Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.

Cook's Note:

For a flourless chocolate cake, pour batter into a 9-inch cake pan that has been buttered and dusted with cocoa powder. Place in a deep baking pan. Fill pan with 4 cups hot water. Bake at 325 degrees (160 degrees C) until a toothpick inserted into the center out mostly clean, about 1 hour 12 minutes. Remove cake pan from the hot water bath and flip cake onto a wire rack lined with parchment paper. Cool completely. Refrigerate until firm, about 3 hours. Serve cold with your favorite ice cream.