Flourless Chocolate Brownies
Rich, fudgy, and deeply chocolatey!
Ingredients:
- 225g dark chocolate
- 70% cocoa solids
- 225g butter
- 2 tsp vanilla essence
- 200g castor sugar
- 3 eggs, beaten
- 150g grounds almonds
- 100g walnuts, chopped
For the chocolate sauce:
- 75g dark chocolate 70% cocoa solids
- 125ml double cream
- 2 x 15ml instant espresso powder dissolved in 2 Tablespoons water
- 1x 15ml Tbsp golden syrup
How To Make Flourless Chocolate Brownies
- Preheat oven to 170.
- Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
- Take the pan off the heat, mix the vanilla and sugar and let it cool a little.
- Beat the eggs into the pan along with the ground almonds and chopped walnuts.
- Turn into a 24cm square baking tin or most sensibly use a foil one.
- Bake in the oven for 20 – 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.
- For the chocolate sauce: Break up the chocolate and put into a heavy based saucepan.
- Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together.
- Once everything has melted stir well, take off the heat and pour into a jug to serve.