• Nigella’s Flourless Chocolate Brownies



    Best.Brownies.Ever.  Be sure to have a lot of people around you to share these with, otherwise you will eat them all yourself!  The almond extract gives these a really nice flavor, so don’t be tempted to leave it out.  The original calls for a hot chocolate sauce to go with it, but I personally think that might just be overkill.  But feel free to knock yourself out!


    • 1 cup semisweet chocolate chips
    • 1 cup butter
    • 1 cup sugar
    • 1 teaspoon vanilla
    • 1 teaspoon almond extract
    • 3 eggs, beaten
    • 1 1/2 cups almond meal or ground almonds
    • 1 cup walnuts, chopped


    Preheat oven to 325 degrees.  Melt the chocolate and butter over low heat in a saucepan, stirring until glossy and smooth.  Take the pan off heat, mix in the vanilla, sugar, and almond extract, and let it cool for just a few minutes.  Stir the eggs into the saucepan, then add the ground almonds and chopped walnuts and stir again.  The batter will be a little grainy at this point because of the almonds, this is normal.  Pour batter into an 8 x 8 pan, and bake for 25 to 30 minutes (more if needed, mine needed 45 minutes), until the top has set but the brownies are still a little wiggly.  Let cool completely, then cut into 16 small squares.

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