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!!
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