Flourless Chocolate Brownies

Recipe by: Nigella Lawson | from Nigella Express

Cookstr

Course: Dessert

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Inexpensive

Photo by: Lis Parsons

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 364kcal (18%)

Calcium 47mg (5%)

Vitamin C 0mg (0%)

Vitamin A 110mcg RAE (4%)

Potassium 197mg

Magnesium 61mg