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
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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
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
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
I love this recipe! I baked it whilst having dinner and it was nice to serve hot brownies with ice cream and frozen raspberries. A hit for a girls night in! And perfect when you have guests who can't have gluten. Thanks Nigella! :)
Posted by Tolo on 14th Apr 2012 at 20.50
Look out this recipe is totally addictive!! Not only fun & easy to make & lusciously delicious but also brings about a feeling of bliss!! Mmmmmmm!
Posted by Kylicious on 25th Jun 2012 at 1.09
These turned out great! Diet Shmiet, who cares. I didn't have any almonds & just used all walnuts, also instead of the camp coffee, whatever that is, I used 2 tbsp of Patron xo cafe dark cocoa liqueur. Magnifico!
Posted by chez muttley on 26th Jun 2012 at 3.45
Gorgeous, very grown up tasting brownies, and set no problem.
Posted by lor907 on 29th Jul 2012 at 18.04
Substituting ground rice for ground almonds works equally well and is also gluten free!
Posted by Caz111 on 6th Jan 2013 at 23.15
Made these with white toblerone instead of walnuts... Also when they were just out of the oven they seemed a bit... Funny... Mixture between underdone And too grainy. However, stored them in the fridge overnight-what a difference. Awesome. Will def make again!
Posted by Freeb10 on 21st Jan 2013 at 19.22
I don't like sweets but I fully enjoyed baking these brownies cuz your house simply filled with gorgeous chocolaty aroma. When the brownies were done, I really didn't know if that's the right look: kinda bubbly (?) and gluey like... However, after one night, IT TASTES SOOO GOOD! My colleagues had most of them, they all loved it and asked me to make some more! If I, the kitchen newbie, can do it, you all can! Thanks Nigella for this beautiful recipe.
Posted by takeathome on 18th Feb 2013 at 15.25
Amazing, perfect! I did swap the walnuts for Pistachio nuts this gave the brownies a great texture and were a treat to the eyes. I also swapped out the Ground Almonds as I didn’t have any on-hand, in place I used Plain Flour totally abandoning the ‘Flourless’ attributes in my endeavours. All in all, an excellent recipe.
Posted by SharDans on 8th Mar 2013 at 2.25
I have a brownie recipe I have used for years... but after getting the Nigella Express book which I had wanted for ages, I decided to give these a whirl... I will never make another brownie again, these are incredible! I haven't made the sauce, the brownies on their own have been more than enough, amazingly soft and gooey, the way I like them, rich, but not too heavy which I assume comes from a lack of flour-which I'm more than happy about :) Highly recommend!
Posted by akellaw on 1st Apr 2013 at 18.17
This was magnificent. I believe using almond meal instead of flour gives the wonderful fudgy texture. Re some having issue with the brownie not setting, I wonder if the 170 deg oven temperature refers to a fan-forced oven. I don't have a fan-forced oven so cooked my brownie 30-35 mins at 170 degs and it was perfect (little chewy on the edge and tacky in the middle with the lovely crusty top). You do have to wait until it cools down to cut. Compliments all round and simply disappeared with many requests for the recipe. Not being a fan of walnuts I used very lightly roasted halved macadmia nuts and use Australian Cadbury Old Gold dark chocolate and not 70% and it was terrific. Now part of my regular repertoire. Thanks Nigella!
Posted by chippy194 on 25th Apr 2013 at 12.32
Scrumptious! So easy to make! I will most definitely be doing this again, and again and again... Yum! Thank you Nigella!
Posted by NadineSlattery on 29th Apr 2013 at 22.05