Flourless Chocolate Brownies
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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16 comments on “Flourless Chocolate Brownies”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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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.
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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.
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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!
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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!
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they look gorgeous… and let’s say how we did ever live without internet, of course, but even without brownies!
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Couldn’t survive without the internet that’s for sure, brownies too!p
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YUM! I have an awesome gluten free one that I make every year with out leftover easter eggs… rich and delicious! 🙂
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Oo can you send me the link? Xxxx
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here it is:
http://sharingthefoodwelove.wordpress.com/2012/04/07/easter-egg-chocolate-brownies/
xxx
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oops, not gluten free like I thought but might be possible to make with gluten free flour 🙂 xx
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Oh so gooey. Yum.
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Indeed!!😀
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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 🙂
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Be strong………..😉
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These look amazing!
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