Flourless baking is common on the Italian island of Capri, where the technique is done with delicious intent rather than for health considerations. Torta Caprese is a flat, dense variety of chocolate cake often dusted with powdered sugar, Grenache or berries. If you’re familiar with it, the rich, less-cakey texture of these flourless brownies might remind you of the Italian dessert. These brownies are made even better by a pleasing infusion of Maker’s Mark®.
Notes from Chef Newman
- Fudgy vs. cakey
- Opinions on what makes a perfect brownie are as plentiful as the different recipes for them. Flour plays a key role in brownie texture. The more there is, the fluffier and cakier the brownie. More egg and less flour make for a fudgier brownie.
- Cleaner cuts
- It’s hard to resist warm brownies, but cutting them too soon can be a little messy. If presentation matters, let them come to room temperature first and then put them in the freezer for a few minutes. This and a sharp knife will give you precise cuts.
- Check please
- Begin checking for doneness well before the directed cook time. Keep in mind that brownies continue to cook after taking them out of the oven. If you’re looking for a moister texture, a few small speckles of crumbs on your toothpick may indicate doneness.