Flourless Brownies with Ganache and an Award

Award on the bottom of page. 

So many of us have enjoyed Nigella’s flourless brownies.  Now, we have Nestle’s brownies sans the flour and to top it all, including the brownies, we have a yummy ganache.  I have seen that the two most popular recipes on this blog are flourless brownies and flourless chocolate cake.  From that, I think I must try out more flourless recipes.    Check out Foodie Friday for anniversary recipes.

We will start with these brownies which I think were even better than Nigella’s which in no way reflects badly on Nigella.  I love her brownies too.  Someday, a bunch of us should have a bake-off and compare results.    

Flourless Chocolate Brownies  (adapted) 

This is the description on the Nestle site.  Who wouldn’t want to make these and EAT them?
“Rich, decadent and oh-so-good, these moist chocolate brownies topped with a layer of ganache will serve as the perfect treat after any meal. “

Servings: 16 brownies

Ingredients:

2 cups (12-oz. pkg.)  Semi-Sweet Chocolate Chips, divided

3/4 cup (1 1/2 sticks) butter, cut into pieces  (Yes, I did make a change.  I used one stick of margarine and 1/2 cup of oil.

2 tablespoons water

1/4 cup Unsweetened Baking Cocoa

4  eggs  (Egg Beaters)

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 cup pecans, finely ground (optional) (1/2 cup)  The truth is that you can use any nut in place of the pecans.  I happen to love pecans.

1/4 cup heavy whipping cream for the ganache

Method:

Preheat oven to 300º F. Line 9-inch-square baking pan with foil. Grease bottom and sides.

Heat 1 1/2 cups morsels, margarine, oil and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. (I used the microwave)

  

 

Stir in cocoa until smooth.

Beat eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract.

Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan.  (I goofed and ended up doing this backwards.  The  egg mixture was in the larger bowl so I slowly added the chocolate into it.)

Bake for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight.

I am leaving it overnight and plan to make the ganache, in  the morning, and take more photos of the finished product and most important, to taste it.

Place cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.

Spread ganache over chilled brownie. Refrigerate for 30 minutes.

Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board.

Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.

They don’t have the good sense to tell us to Eat and Enjoy so I will . 

 

 

Instructions for the award:

1. Thank the person who gave you the award
2. Paste the award on your blog
3. Link the person who nominated you for the award
4. Tell 7 interesting things about yourself
5. Nominate 7 bloggers or less
6. Post links to the 7 blogs you nominated

What do you want to know about me?

1. Most of you know that my husband is the gluten free member of the family and this is a great way to bond.

2. I am a teacher of fifth grade boys, yes all boys and they are fabulous.  They are not at all difficult and this from a teacher who worked with only girls for twenty years.

3. I have been working on seeing people for the good in them, over the past years.  When I was younger, much younger, I was the biggest judge in the world and unfortunately, it was not always for the good.  Now, I see very little that I don’t like in people.

4. I am an observant Jew and that has brought tremendous meaning to my life.

5. I was in an auto accident, years ago, and broke my jaw.

6. Speaking of accidents, my parents were hit on an  icy night (in car) and went off an overpass.  (That is not really about me although it certainly affected me.)

7. I can’t cook anymore without a camera.

Thank you dear Nutmeg Nanny.  Brandy, is a fabulous cook and baker and she has  a most stunning blog.  She also runs All Through The Year Cheer with our dear friend, Faith who also has a fantastic blog, the Edible Mosaic.  I hope you all participate  with Faith and Brandy.  They have great prizes and recipes, you will want to have.

I can’t paste this on this blog because Word Press rejects anything that does not have the java script.  I will put it on Sweet and Savory, instead, and hope that is all right.

I am giving to seven gluten free bloggers plus one.

Shirley from Gluten Free Easily is truly the most helpful person, I can imagine.  She has tremendous knowledge of cooking and baking gluten free and the issues of celiac.  More important is, she is kind and always there, for everyone.  That does not mean, you should ask to borrow money from her. <will she speak to me again?>  Check out her flourless sparkling chocolate cookies.

This is a personal favorite.  Go over to Celiac Teen and buy her cookbook to benefit Haiti or just look around.  This young lady is truly talented.  We have what to learn from her.  Check out her latest bread which is her own recipe.

Then there is the most lovely Amy from Simply Sugar and Gluten-Free.  I hope we all visit her on Tuesday mornings, to share our recipes and to win prizes.  She is now back in culinary school and working very hard and learning so much.  Follow her experiences.  If you want to find out about gluten free flours, this is the place to go.

Then, there is Linda, the Gluten Free Homemaker.  She has quite a collection of recipes that many of us share with her, on Wednesdays.  Check out her gluten free menus and her efforts to stick to her menu. Traveling gluten free can be challenging, depending on preparation and where one is going.  Read what Linda writes about this.

Tasty Eats at Home has me stuck at her home page with those pancakes.  I am speechless.  They look terrific and I am sure taste better.  If you can past that, check out her recipes from India.  Oh

The Daily Dietribe - Isn’t this a great name for a blog?  Check out the elimination diet, she is experiencing and the fabulous recipes.  I want to make her latest, Lentil Quinoa Burgers.

Last but not least, is Rachel of the Crispy Cook who loads her multiple blogs with information and recipes.  I am not sure how she gets so much into one place, OK, more than one place.

The Plus One:  This is a blogger who deserves every reward there is, so I am including her as a friend of the gluten free crowd.  This is our own dear Sugar Plum who has the sparkling blog.  Oh, you don’t what blog that is.  I don’t know how you have missed it.  It is the one that exudes joy and magic and colors and sprinkles and good eating and wonderful photographs.

Please pass on the award to 7 or less bloggers.  I know you are busy and if you do not have time, it will be understood.  Just  know you  are respected and cared for.

One more fact.  I got through this without a typo or spelling error except Dietribe and that is their problem.