Full question
Is it ok to keep the Flourless Chocolate Brownie batter in the fridge for a few hours before cooking it? I am having an Easter party and want to serve them fresh rather than keep them warm in the oven, as they have dried out in the past. I won't have time to mix up the batter once the party starts, and we won't eat for a few hours.
Our answer
Nigella's Flourless Chocolate Brownies in Hot Chocolate Sauce (from NIGELLA EXPRESS) are made with ground almonds (almond meal) rather than wheat flour. The almonds help to keep the brownies moist, but as with all brownies if they are baked for too long then they will loose their squidginess. As the brownie batter does not contain any leavening, such as baking powder, it should be possible to make the batter a little in advance. However we are slightly cautious about refrigerating the batter, as it contains butter and melted chocolate and both of these ingredients will solidify when chilled. This could mean that the centre of the brownie will not cook through sufficiently and will still be cold.
Instead you could make the batter in advance and leave it in a cool place before baking. As the recipe contains eggs, you can make the batter up to 2 hours before baking, though no longer. The sauce can be made up to a week ahead and refrigerated. To reheat the sauce, put it in a heatproof bowl over a saucepan of hot water until warmed through, stirring occasionally.
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