No Flour Brownies
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 16
- 225 g dark chocolate, 70% cocoa solids
- 3 eggs, beaten
- 225 g butter
- 150 g ground almonds
- 2 teaspoons vanilla extract
- 100 g chopped walnuts (I omitted this)
- 200 g caster sugar
- 75 g dark chocolate
- 125 ml double cream
- 2 x 15 ml tablespoons coffee or 2 teaspoons instant espresso powder
- in 2 tablespoons water
- 1 x 15 ml tablespoon golden syrup (I used 3 tbsp maple syrup)
- Preheat the oven to 170°C.
- 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 24 cm square baking tin.
- 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 into 16 squares.
- 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.
Important: Serve with vanilla ice cream!
Calories: 6825 Fat: 525g Saturated fat: 241g Unsaturated fat: 249g Trans fat: 8g Carbohydrates: 548g Sugar: 332g Sodium: 373mg Fiber: 122g Protein: 133g Cholesterol: 1200mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/nigella-brownies/
3.2.2708