Flourless Chocolate Brownies
Gluten-free brownies with no compromise on taste and delicious soft centre. Nigella's original recipe also includes chopped walnuts that have been left out here and a chocolate sauce
Equipment
- Baking tin 24cm / 9 inch square or oblong, say, 32x18cm
Ingredients
- 225 g dark chocolate minimum 70%
- 225 g unsalted butter
- 2 tsps vanilla extract
- 200 g caster sugar
- 3 large eggs beaten
- 150 g ground almonds
Instructions
- Preheat the oven to 170°C/150°C (fan oven) or gas mark 3. Prepare a baking tin by lining with baking paper
- Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
- Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
- Beat the eggs into the pan along with the ground almonds. Turn into a 24cm / 9 inch square baking tin.
- Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, lift out by the baking paper and carefully cut into squares. If using oblong tray, they won't be quite square but close enough.
- Serve while still warm with ice cream and or chocolate sauce. Any brownies leftover are best reheated slightly on 150ºC for a few minutes
Nutrition
Calories: 599kcalCarbohydrates: 42gProtein: 8gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 123mgSodium: 32mgPotassium: 233mgFiber: 5gSugar: 33gVitamin A: 803IUCalcium: 76mgIron: 4mg
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