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i have just finished the most delicious brownie. dense and moist, with a slight crumb. we are finishing leftovers from thanksgiving, and to be honest, it'll be sad day when these are no longer available.
i did not take the photo above, but i did, i did make these brownies for sunday lunch. a member of the table is a gluten-free kind of person, and so it seemed cruel to exclude her from dessert. plus these are currently battling it out with the hummingbird brownies for top spot in the house. i've determined that maybe, just maybe, one of the single best things, is having frozen brownies waiting in the freezer. because you don't necessarily want a brownie everyday, but some nights, are brownie nights.
oh, and if you're serving these after a meal, make the sauce, it's a little chocolaty, a little coffee-ish, a little taste of heaven. le boy has been sneaking it from the fridge for the last two days...
i find these are great to make the day before, allow to fully cool and then cut, otherwise, they don't quite hold together
flourless chocolate brownies
adapted from nigella express (one of my favourite cookbooks!)
and if you'd like some conversion assistance see here.
i find these are great to make the day before, allow to fully cool and then cut, otherwise, they don't quite hold together...but they still taste the same. le boy would like to remind everyone the measuring is an essential part of the baking process...we're loving our most recently arrived wedding present!
|jospehjoseph kitchen scale.|
FOR THE BROWNIE:
- 225g dark chocolate, 70% cocoa solids
- 225g butter
- 2 teaspoons vanilla extract
- 200g caster sugar
- 3 eggs, beaten
- 150g ground almonds
- 100g chopped walnuts
- 75g dark chocolate, 70% cocoa solids
- 125ml double cream
- 2 x 15ml tablespoons
- Camp coffee or 2 teaspoons instant espresso powder dissolved in 2 tablespoons water
- 1 x 15ml tablespoon golden syrup
Serves: Makes 16 squares
- For the brownie:
- Preheat the oven to 170°C/gas mark 3. 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 and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
- 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, cut carefully, four down, four across, into 16 squidgybellied squares.
- For the 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.