Flourless chocolate brownies

I don’t really like to bake because I like to improvise in the kitchen and we all know that improvization while baking can quickly lead to disaster.  However, these brownies (from one of Nigella’s cookbooks) are ridiculously easy and fast to make, really moist and gooey, crazy good and gluten free, for those who have allergies. Since there are so few ingredients poor quality will be noticeable, so if you must economize, do it with some other recipe.

Flourless chocolate brownies

Ingredients
1 cup unsalted butter (two sticks)
8 oz bittersweet chocolate
1 cup sugar
2 tsp vanilla extract
1 1/2 cups ground almonds (also known as almond meal)*
3 eggs, beaten
1 cup chopped nuts (walnuts, pecans and whole pistachios work nicely)

Directions

Preheat oven to 325 degrees.

Break up the chocolate.  Place in a largish saucepan with the butter and melt over low heat. When melted, remove from the burner.  Stir in sugar and vanilla extract and allow to cool for a few minutes.  Add the beaten eggs, ground almonds and nuts to the chocolate mixture and whisk until combined in a lumpy, gooey mess of chocolatey goodness.

Pour into a 9 inch square baking pan and pop into the oven for 25-30 minutes, or until the top is set (the insides will still be nice and gooey).  Allow to cool before slicing.

*You will probably have to do some searching for ground almonds as it’s not something that the average grocery carries. I found mine at Trader Joe’s but Wild Oats and your neighborhood health-food store would be good bets too. but it’s worth it. It adds a subtle, sweet and nutty taste and makes the brownies ridonkulously moist and gooey. Regular flour can be substituted, but they will be quite a bit drier. 

Posted by Mike on Thursday, April 16, 2009 at 12:10 PM
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