Chocolate Ecstasy


Weekend was awesome! My BCF (best cousins forever) came over for a sleepover! πŸ™‚ Basically I had 2 sleepless nights. We only slept in the early mornings. Β On the 1st day, I had only 25 minutes of sleep! We ate, played cards…ate…watched movies till 6am!

By the 2nd day, there were the occasional eye-closing incidents. Sharifa had to bring me back from the doors of lalaland a couple of times!
So we were supposed to bake something to munch all. It all started with us browsing thru Nigella Express trying to find the chocolaty cookies. Somehow we ended up baking her Flour-less Brownie instead. The brownies tasted nice on it’s own. But with the chocolate sauce, it was so so so so good! We served it with a scoop of ice cream too. SUPER DELICIOUS AND GORGEOUS!!!!

Just E thought of it now makes me wanna have some now!

Look at the pictures. Doesn’t it look good? Bear in mind that these pics are totally unedited, was captured at 2am with poor lighting. This is a must try recipe…but plzzzz serve it with the killer sauce! Infact I insist! πŸ˜€

No Flour Brownies
Prep time
Cook time
Total time
Serves: 16
For the brownies
  • 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
For the chocolate sauce
  • 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)
For the brownies
  1. Preheat the oven to 170Β°C.
  2. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
  3. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
  4. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24 cm square baking tin.
  5. 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.
For the chocolate syrup
  1. Break up the chocolate and put into a heavy-based saucepan.
  2. Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together.
  3. Once everything has melted, stir well, take off the heat and pour into a jug to serve.
Important: Serve with vanilla ice cream!
Nutrition Information
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



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  1. ovenhaven says:

    The chocolate sauce makes it look so decadent! Definitely adding it into my list of to-dos πŸ˜› Can you substitute the double cream with something else, though? Whipping cream or thickened cream?

  2. Maya says:

    Yes, you can. I did just that πŸ™‚ Btw, do taste the sauce as you go along. You might need more golden syrup than E original recipe but that of coz depends on an individual. I have a sweet tooth I guess! πŸ˜€

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