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flourless-chocolate-brownies

Photo by: Lis Parsons
Comments: 1
 

Recipe

However much people have eaten there is always, I’ve noticed, room for a brownie. This is a different kind of a brownie, most definitely for party-dessert, melting, fudgy, and damply rich. I compound these qualities by serving it with ice cream and dark chocolate sauce that follows but there is no need. Need is not really what we’re talking about here, though, is it?

Yield : Makes 16 squares

Ingredients

  • 8 oz semisweet chocolate
  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 3 eggs, beaten
  • 1½ cups ground almonds
  • 1 cup chopped walnuts

Hot Chocolate Sauce (Makes enough to drizzle over 16 brownie squares:

  • 3 oz dark chocolate, 70% cocoa solids½ cup heavy cream
  • 2 teaspoons instant espresso powder dissolved in 2 tablespoons water
  • 1 tablespoon golden syrup

Directions

1. Preheat the oven to 325°F. Melt the chocolate and butter gently over low heat in a heavy-bottomed saucepan.

2. Add the sugar and vanilla to the pan off the heat, and let it cool a little.

3. Beat the eggs into the pan with the ground almonds and walnut pieces. Turn into a 9-inch square baking pan or, most senslbly, use a foil one.

4. Bake for 25–30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgy-bellied squares.

For the Sauce

1. Break up the chocolate and put into a heavy-based saucepan.

2. Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together.

3. Once everything has melted, stir well, take off the heat, and pour into a jug to serve.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

364kcal (18%)
47mg (5%)
0mg (0%)
110mcg RAE (4%)
197mg
61mg
5g
24g
3g
29g
71mg (24%)
19mg (1%)
12g (59%)
28g (42%)
2mg (9%)
 

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  • marciaebruce

    02.16.12 Flag comment

    I found this brownie, although very flavorful, to have a grainy feeling because of the ground almonds. I pulverized the almonds with a table spoon of the sugar to fine, almost a flour. It didn't help.

 

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