sharing recipes from one generation to the next
We felt like a chocolate treat so I took the opportunity to try something new, to add a flourless chocolate Brownie recipe to my repertoire of gluten free treats.
I confess I was unable to find one single wheat free Brownie recipe in my entire cookbook collection. Using the Eat Your Books search facility, I easily eliminated my home library as a recipe source so instead I turned to the internet. How did we ever live without it!! Up popped Nigella Lawson’s flourless Brownie recipe which she recommended serving with a hot chocolate sauce.
I prefer my chocolate with a bitter edge so I reduced the sugar quantity recommended but still it was not until I chilled the cake that the overt sweetness of the brownie became acceptable to my palate. I discarded any thought of making the accompanying sauce and we ate plain unadulterated brownie. These flourless brownies have a soft fudgy centre encased in a crisp shell. The chocolate craving was sated, these brownies really hit the spot!!
225g dark chocolate (minimum 70% cocoa solids)
225g unsalted butter
2 teaspoons vanilla essence
150g caster sugar
3 large eggs, lightly beaten
150g almond meal
100g walnuts roughly chopped
1 Preheat the oven to 170C
2 Put the butter and chocolate in a pan and melt them together over a low heat.
3 Remove the pan from the heat and stir in the sugar and vanilla. Set the pan aside to cool a little.
4 Grease a 30cm X 22cm slab tin and line it with baking paper.
5 When the chocolate mix has cooled, stir in the eggs, the almond meal and chopped walnuts.
6 Tip the mixture into the prepared tray and spread it to the edges.
7 Bake the brownie 20-25minutes until slightly risen and the centre is firm to touch.
8 Allow to cool in the tin
Makes 20 squares
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I was surprised to see the almond meal in a flourless recipe, but I bet it’s delicious. You could also bake them with just chocolate, butter, sugar and separated eggs.
It’s not unusual in the realms of what I cook to add nut meal to baked goods rather than flour, especially with chocolate. It makes a delicious flavour, but the meal add strength to the structure and makes them easy to handle.
I wish I could make more use of almond meal, but with a nut allergy in the family, it isn’t possible. 😦 However, these brownies look fabulous – just the right gooeyness that a first class brownie should have!
Nuts keep me sane in a wheat free world. All the food allergies and intolerances keep you on your toes, that’s for sure. It was an excellent brownie!
they look gorgeous… and let’s say how we did ever live without internet, of course, but even without brownies!
Couldn’t survive without the internet that’s for sure, brownies too!p
YUM! I have an awesome gluten free one that I make every year with out leftover easter eggs… rich and delicious! 🙂
Oo can you send me the link? Xxxx
here it is:
oops, not gluten free like I thought but might be possible to make with gluten free flour 🙂 xx
Oh so gooey. Yum.
Why do this to me??? WHY??? I’m craving brownies now, and not just ANY brownies – flourless walnut ones. Oh man …they look so good 🙂
These look amazing!