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FLOURLESS CHOCOLATE BROWNIES WITH HOT CHOCOLATE SAUCE

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?

Recipe posted by Nigella

Ingredients

  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

FOR THE BROWNIE:

  • 225g dark chocolate, 70% cocoa solids
  • 225g butter
  • 2 teaspoons vanilla extract
  • 200g caster sugar
  • 3 eggs, beaten
  • 150g ground almonds
  • 100g chopped walnuts

FOR THE SAUCE:

  • 75g dark chocolate, 70% cocoa solids
  • 125ml double cream
  • 2 x 15ml tablespoons Camp coffee or 2 teaspoons instant espresso powder dissolved in 2 tablespoons water
  • 1 x 15ml tablespoon golden syrup

Method

Serves: Makes 16 squares
  1. For the brownie:
  2. Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
  3. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
  4. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
  5. 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 squidgybellied squares.
  6. For the sauce:
  7. Break up the chocolate and put into a heavy-based saucepan.
  8. Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together.
  9. Once everything has melted, stir well, take off the heat and pour into a jug to serve.
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Comments

  • Delicious, not good for the figure, but who cares. Everyone wanted more. So I have made it twice now and will make it again.

    Posted by Dianne Mayo on 2nd Jun 2011 at 14.31

  • For the sauce in this recipe it states: 2 x 15ml tablespoons I'm wondering what the ingredient is. Thanks for your help. I'd like to try this it looks delicious and good for me as I can't eat wheat.

    Posted by marcinoman on 4th Jun 2011 at 12.18

  • all the ingredients are perfect but it didn't set and i'm not sure what i did wrong. any suggestions?

    Posted by amynicholson on 5th Jun 2011 at 17.54

  • Hi What is camp coffee please - can ordinary coffee be used in this recipe? Thanks C

    Posted by bourkecl on 28th Jul 2011 at 11.07

  • thank you nigella for posting the recipe of this flourless chocolate brownie. now celiac diseased people like us can also enjoy the sinful pleasures of life...

    Posted by ranjikabanerjee on 30th Jul 2011 at 14.09

  • I was wondering if anybody could help me...I've used this recipe loads of times and they've always come out perfectly and everyone has loved them, so thankyou for that. However, I tried to make them yesterday and they refused to set, instead just forming a kind of sludge. Also, on top there was a light coloured layer of I don't know what bubbling away. I used all the right quantities so I really don't know what went wrong. Does anyone have any suggestions? Thanks a lot.

    Posted by Rose90 on 25th Aug 2011 at 11.59

  • Hi! Like a couple of others on here I just couldn't get these to set. Used all the right quantities and waited patiently for it to cool, but no dice. Any ideas, anyone? xxx

    Posted by Alice206 on 25th Sep 2011 at 19.23

  • Hi, just to post an update on my earlier comment - I made these again. They were still liquid and sludgy when I took them out of the oven, but I let them cool and refridgerated them overnight, and the next day they had set and were ABSOLUTELY DELICIOUS. So to anyone that has prblems with setting - try that!! xxx

    Posted by Alice206 on 28th Sep 2011 at 19.19

  • From Wikipedia "Camp Coffee is a glutinous brown substance which consists of water, sugar, 4% coffee essence, and 26% chicory essence. This is generally used as a substitute for coffee, by mixing with warm milk in much the same way as cocoa or added to cold milk and ice to make an Iced_coffee, but it is commonly found on baking aisles in supermarkets as it is also used as an ingredient in coffee cake and other confections." I believe the "2 x 15ml tablespoons" from the sauce ingredient list has just been cut-off from the line below and refers to the camp coffee. Personally, I don't make the sauce when making the brownies and I find they are plenty delicious without it!

    Posted by jlepst on 20th Oct 2011 at 14.57

  • absoblutely yummy i loved them i cook them all the time yum yum i cant see how all you guys have problems with them maybe you guys cant cook :)

    Posted by jlh on 25th Oct 2011 at 3.12

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