These wonderfully moist, fudgey flourless chocolate brownies are gluten-free, but are so delicious for everyone, and make a perfect pudding served with crème fraiche.
Flourless Chocolate Brownies
Serves 12 | Prep 15 mins | Cook 25-30 mins |
GF MF
Ingredients:
- 225g dark chocolate, minimum 70% cocoa solids
- 225g butter
- 2 tsp vanilla bean paste
- 200g golden caster sugar
- 3 eggs, beaten
- 150g ground almonds
- 100g chopped walnuts
Method:
- Preheat your oven to 170˚C/150˚C fan/ gas mark 3 and grease and line a 24cm square baking or brownie tin.
- Melt the chocolate in a heavy based saucepan along with the butter. Once melted, take off the heat and add the vanilla extract and sugar and allow to cool for a few minutes (otherwise you will have scrambled eggs).
- Next add the beaten eggs, ground almonds and chopped walnuts and beat until fully combined.
- Pour into your prepared tin and bake in the oven for 25-30 mins. The brownie should be set on top but still gooey underneath. Allow to cool a little if before cutting and serving straight away as a warm pudding. Or, allow to cool a little, cut into squares and store in an airtight container in the fridge – not that they will stay there very long!
TIP:
* We served ours with crème fraiche and a fresh grating of Cacao but of course these would be great with icecream and a few berries would work well too.
* If you don’t want to use walnuts you cold use pecans, cherries or chocolate chips for that extra chocolate boost!