Flourless Chocolate Brownies

Our answer

Nigella's Flourless Chocolate Brownies With Hot Chocolate Sauce (from Nigella Express and on the Nigella website) are best when freshly made, but they can be frozen if you have lots left over. As the brownies are a little fragile it is probably easiest to wrap each brownie individually in clingfilm (plastic wrap) and then put the wrapped brownies on a baking sheet and freeze them. Once the brownies are solid they can be stacked in an airtight container or a resealable plastic bag. They are best used within three months. To thaw the brownies, unwrap them and put them on a plate and leave at room temperature for about 2 hours.

The chocolate sauce can also be reheated. The sauce will keep in the fridge for a week and should be gently reheated in a microwave, in very short bursts and stirring between each burst, until melted and warm. Or transfer the sauce to a heatproof bowl set over a saucepan of warm water and let the sauce heat through, stirring frequently. The sauce can also be transferred to an airtight container and frozen for up to 3 months. Thaw the sauce overnight in the fridge and reheat as above.