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Flourless Chocolate Brownies With Hot Chocolate Sauce

by . Featured in NIGELLA EXPRESS
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Introduction

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?

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?

Flourless Chocolate Brownies With Hot Chocolate Sauce
Photo by Lis Parsons

Ingredients

Makes: 16 squares and enough sauce

Metric Cups

For the Brownies

  • 225 grams dark chocolate (minimum 70% cocoa solids)
  • 225 grams butter
  • 2 teaspoons vanilla extract
  • 200 grams caster sugar
  • 3 large eggs (beaten)
  • 150 grams ground almonds
  • 100 grams chopped walnuts

For the Hot Chocolate Sauce

  • 75 grams dark chocolate (minimum 70% cocoa solids)
  • 125 millilitres double cream
  • 2 teaspoons instant espresso powder
  • 2 tablespoons water
  • 1 tablespoon golden syrup

For the Brownies

  • 8 ounces bittersweet chocolate (minimum 70% cocoa solids)
  • 2 sticks butter
  • 2 teaspoons vanilla extract
  • 1 cup superfine sugar
  • 3 large eggs (beaten)
  • 1½ cups almond meal
  • 1 cup chopped walnuts

For the Hot Chocolate Sauce

  • 3 ounces bittersweet chocolate (minimum 70% cocoa solids)
  • ½ cup heavy cream
  • 2 teaspoons instant espresso powder
  • 2 tablespoons water
  • 1 tablespoon golden syrup or light corn syrup

Method

For the brownies

  1. Preheat the oven to 170°C/gas mark 3/325ºF. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
  2. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
  3. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm / 9 inch square baking tin or, most sensibly, use a foil one.
  4. 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 squidgy-bellied squares.

For the sauce

  1. Break up the chocolate and put into a heavy-based saucepan.
  2. Dissolve the instant espresso powder in the water and add this, along with the remaining ingredients into the saucepan, then place the pan over a gentle heat and let everything melt together.
  3. Once everything has melted, stir well, take off the heat and pour into a jug to serve.

For the brownies

  1. Preheat the oven to 170°C/gas mark 3/325ºF. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
  2. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
  3. Beat the eggs into the pan along with the almond meal and chopped walnuts. Turn into a 24cm / 9 inch square baking tin or, most sensibly, use a foil one.
  4. 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 squidgy-bellied squares.

For the sauce

  1. Break up the chocolate and put into a heavy-based saucepan.
  2. Dissolve the instant espresso powder in the water and add this, along with the remaining ingredients into the saucepan, then place the pan over a gentle heat and let everything melt together.
  3. Once everything has melted, stir well, take off the heat and pour into a jug to serve.

Tell us what you think

What 39 Others have said

  • As an amateur I was pretty skeptical about baking something that is actually edible and I have to say I'm pleasantly surprised. It gives you that yummy in my tummy feeling. Happy to have selected this recipe. I highly recommend this to all my lazy friends who are in the mood for something easy and delicious.

    Posted by Ninja_ on 11th June 2016
  • I substituted the walnuts for hazelnut meal and left it in the oven for a bit longer. I took them in to work and they went in no time! All reviews were good.

    Posted by Catash on 9th June 2016
  • Hands down the best brownies ever!!! They were a little loose, we ate them with glee nonetheless. They were even better the next day after setting and packing tightly with plastic wrap. I made these with the chocolate sauce as well, substituting the corn syrup for raw wild flower honey and it was perfect. I will definitely make these again, and again.. the fact that there is no gluten, and not all that much sugar, makes these devilishly delicious brownies that much more amazing. Thanks Nigella!

    Posted by GiGi23 on 4th January 2016
  • I've made these a few times for my niece and nephews, they loved them and so did the rest of the family. All got demolished within the hour! Also love that these are gluten free!

    Posted by SLDouglas88 on 25th November 2015
  • Delicious and absolutely gorgeous brownies! I will definitely bake these again.

    Posted by Roby16 on 16th November 2015
  • These are my go to recipe for brownies - never make any other kind. Sometimes I add some chipotle to intensify the flavour and I leave out the walnuts most of the time but put in pecans when I have any! I love the sauce - but keep it for ice cream instead. All my work colleagues (even those who don't like chocolate - unnatural) loved them.

    Posted by mburton on 12th August 2015
  • I made these for my gluten and wheat intolerant manager. He often misses out when I bake so I made these for his leaving do. They went down a storm! So gooey and rich! Almost too gooey but leave them to set and perhaps put in the fridge and they'll harden up a bit. But honestly, so easy to make and very indulgent!

    Posted by StaceyC1990 on 5th June 2015
  • This looks amazing!! I was just wondering if it is possible to use agave instead of caster sugar? Thanks!

    Posted by ceciliacalnan on 26th February 2013
  • Is there any other gluten-free flour that I could use to replace ground almond (I can't seem to find it) that isn't soy flour (am allergic). Thanks!

    Posted by jujubies on 2nd February 2012
  • 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 August 2011
  • 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 June 2011
  • 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 June 2011
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