Flourless Brownies – the best

Cookie Recipes due september 24 th at Simply Sweet Home.  These flourless brownies are too good not to show to the world.  Thanks to Nigella for the recipe.  Thanks to Jeri for running her blog which is now celebrating her second anniversary with great giveaways.  Go over and get your name in to win and look around.  It is worth the click.I had a successful morning.  Besides the soup and the fish and side dishes (kugels), I mad flourless brownies that are out of this world and gluten free cinnamon rolls.  I must admit to being nervous about the rolls.  Could gluten free flour really make cinnamon rolls that are a match for the “real thing”.  My daughter and husband think so and I don’t  We will get to that later.

One of my  new acquisitions is Nigella Express by Nigella Lawson.  I admit to paying for the book, putting it on a shelf and letting it sit there, collecting the dust.  When I heard that the new book club, I Heart Book Clubs was going to be cooking her recipes, I was motivated to take that book off the shelf, dust if off and see if any of the recipes interested me.  Between Nigella’s Express and the Internet, I easily found dozens of doable recipes that I wanted to make.  I am looking forward to this.

This leads up to my flourless chocolate brownies.  Of course, they are Nigella’s recipe.  These brownies come  with an interesting hot chocolate sauce.  This will be my first contribution to I Heart Cooking Clubs.

Flourless Chocolate Brownies                   

8 oz. semi sweet chocolate  (I used bittersweet.)

1 cup butter (2 sticks)  (I used margarine)

1 cup sugar

2 teaspoons vanilla extract   (I added one teaspoon of orange extract.  I could have added more.)

3 eggs, beaten

1 1/2 cups ground almonds

1 cup chopped walnuts
Preheat the oven to 325 degrees .

Melt the chocolate and margarine  over low heat in a heavy saucepan.  (I carefully microwaved this.)

Add the sugar and vanilla. Let the mixture cool slightly.

Beat the eggs into the pan with the ground almonds   and walnut pieces.

Turn  into a 9 inch square pan.

Bake  for 30 minutes and  and insert toothpick.  It should come out dry.

Makes 16 squares.

Hot Chocolate Sauce

3 ounces dark chocolate (I used bittersweet again.)

1/2 cup heavy cream (I used non dairy whipped topping)

2 teaspoons instant espresso powder or instant coffee

1 tablespoon golden syrup…huh?  I used maple.

Method:                                                                                                                

Break up chocolate and put into heavy saucepan.

Add the remaining ingredients and let gently cook until the ingredients meld together.

Remove from heat. 

Place in an appropriate container.  Pour over brownies when you are ready.

. Allow to cool and then cut into 16 (or, if like me, 9) pieces and serve. Brownies will be a bit fudgy and gooey – not at all cake-like.

The icing on this photo is not a true color.  It is much more brown. 

It is also unique in its flavor and it is good.

---

Possibly related posts: (automatically generated)

• Brownies from “Baked”
• Tyler Florence Rocky Road Brownies – the right way
• Triple Chocolate Brownies – Nigella – I Heart Cooking Clubs
• Jimboy’s Bday part 2