Chocolate Chiefs

These thin chocolate squares sit somewhere between a brownie and a flourless chocolate cake. No butter, no oil. The richness comes entirely from melted unsweetened baking chocolate and chopped hazelnuts. Skim milk keeps the batter moist without adding fat.

Beating the eggs until thick and lemon-colored is the only leavening in this recipe. That whipped egg foam provides all the lift, so don’t rush it. You want the eggs pale and ribbony before the chocolate goes in.

Baked in a large sheet pan and cut into 1-inch squares, these are built for snacking. They’re rich enough that a small square satisfies.

Kitchen Tips

• Melt the chocolate gently using a double boiler or short microwave bursts. Unsweetened chocolate burns and seizes faster than sweetened.
• Let the melted chocolate cool slightly before adding to the eggs. Hot chocolate cooks the eggs on contact and creates a grainy texture.
• Line the pan with parchment paper for easy removal. These squares are thin and stick easily.
• Cut while still slightly warm for the cleanest edges. Fully cooled, the chocolate firms up and can crack when cut.

Variations

• Use toasted almonds or walnuts instead of hazelnuts.
• Add a teaspoon of espresso powder to the batter to intensify the chocolate flavor.
• Drizzle with melted white chocolate after cooling for a two-tone finish.