Flourless Chocolate Brownies With Hot Chocolate Sauce
by Nigella. Featured in NIGELLA EXPRESSIntroduction
However much people have eaten, there is always, I've noticed, room for a brownie. This is a different kind of a brownie, most definitely for party-pudding, melting, fudgy and damply rich. I compound these qualities by serving it with ice cream and the hot chocolate sauce, but there is no need. Need is not really what we're talking about here, though, is it?
For US cup measures, use the toggle at the top of the ingredients list.
However much people have eaten, there is always, I've noticed, room for a brownie. This is a different kind of a brownie, most definitely for party-pudding, melting, fudgy and damply rich. I compound these qualities by serving it with ice cream and the hot chocolate sauce, but there is no need. Need is not really what we're talking about here, though, is it?
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 16 squares and enough sauce
For the Brownies
- 225 grams dark chocolate (minimum 70% cocoa solids)
- 225 grams butter
- 2 teaspoons vanilla extract
- 200 grams caster sugar
- 3 large eggs (beaten)
- 150 grams ground almonds
- 100 grams chopped walnuts
For the Hot Chocolate Sauce
- 75 grams dark chocolate (minimum 70% cocoa solids)
- 125 millilitres double cream
- 2 teaspoons instant espresso powder
- 1 tablespoon golden syrup
For the Brownies
- 8 ounces bittersweet chocolate (minimum 70% cocoa solids)
- 2 sticks butter
- 2 teaspoons vanilla extract
- 1 cup superfine sugar
- 3 large eggs (beaten)
- 1½ cups almond meal
- 1 cup chopped walnuts
For the Hot Chocolate Sauce
- 3 ounces bittersweet chocolate (minimum 70% cocoa solids)
- ½ cup heavy cream
- 2 teaspoons instant espresso powder
- 1 tablespoon golden syrup or light corn syrup
Method
For the brownies
- Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF. 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 / 9 inch 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 squidgy-bellied squares.
For the sauce
- Break up the chocolate and put into a heavy-based saucepan.
- Dissolve the instant espresso powder in 2 tablespoons of water and add this, along with the remaining ingredients into the saucepan, 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.
For the brownies
- Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF. 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 almond meal and chopped walnuts. Turn into a 24cm / 9 inch 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 squidgy-bellied squares.
For the sauce
- Break up the chocolate and put into a heavy-based saucepan.
- Dissolve the instant espresso powder in 2 tablespoons of water and add this, along with the remaining ingredients into the saucepan, 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.
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Show more commentsbest brownies!
Delightful! I was looking for a flourless option to oblige some folks at work who are gluten-free, and they went down a storm. Sweet, fudgy, nutty, and an absolute whiz to make on short notice.
This is mv favourite brownie recipe ever! I only found out about it a few months ago but I have already made it countless times! Thanks for this fab recipe Nigella!
These luscious, decadent brownies are the best I have come across. They are deep and dark, and the ground almonds give them that quintessential squishy-centered texture. Served with some ice cream, and the espresso flavored sauce that accompanies them, you have an after dinner treat that will never fail to please!
These were delicious and very easy to make. Really grateful to the reviewer who suggested pistachio nuts, which I’m sure are far more delicious than walnuts in this recipe.
These are my go-to brownies, even when not catering for anyone gluten free. Yes they're that good.
I always make these for parties, but I make sure to pop a sign next to them saying, “Gluten Free.” This, of course, ensures those who need them get them, but means those not ‘in the know’ leave them alone - gluten free having a poor reputation - and there are plenty left over for me! My favourite brownies.
The best brownies ever and so easy to make. Have to stop myself from making them every week.
A runaway hit! Needing a big chocolate fix, I made these for the first time day and wow! Texture was spot on with the almond flour, a good amount of goo and a nice amount of chew.... so good, I'm having to ration them.
In our house these are known as Covid squares as we started baking them back in March and have done several regularly ever since! Always hazelnuts or almonds in this house!
Absolutely fab! I wasn't sure how it would turn out as didn't have all the ingredients to hand and had to improvise a bit. Didn't have enough butter or caster sugar so added some coconut oil a mix of stevia and brown sugar and used hazelnuts. I'm very pleased with the outcome and so is my partner. Thanks Nigella!
As a Ceoliac it is not often I find something that is ver moorish, however I have just made these and they are fantastic, even my wife and 89 year old father-in-law loved them. So thank you Nigella you have brightened up my day.