Sometimes, a girl needs a brownie. Sometimes, a girl needs a brownie topped with ice cream, and toasted coconut, and more chocolate in syrup form. Yes, sometimes, this is a need. A need I say!
When I say Nigella’s Flourless Chocolate Brownie from Nigella Express (a cookbook, by the way, you should check out) I knew I had to try it using the pecan meal I had leftover from the Chocolate Coconut Mini-Muffins, along with a few minor changes. Nigella also pairs it with a warm dark chocolate sauce, using rich, 70% cocoa. I tried that too. Nigella sure knows how to twist a girl’s arm. She’s tricky like that.
I was a tad curious (and slightly concerned) to see if a flourless version of an all-time chocolate favorite would disappoint, as I’ve tried a couple of flourless chocolate cakes recently that were just plain icky. But these, this Flourless Chocolate Brownies? Not icky. Nope. Not one bit icky.
As I was still wondering if anyone else would miss the flour or notice a texture difference, I set out a “brownie bar” for my kid’s after school snack, including the chocolate syrup, vanilla ice cream, and toasted coconut.
A side note if I may: Those of you out there who think they don’t like coconut, have you ever tried toasted coconut? It’s one of the most terrific things in the whole wide world. I jest not. (Yoda I am not either.) I know many coconut haters comment that the texture bothers them, if that’s the case, try toasting it. Just toss a handful in a skillet and gradually toast over medium heat, stirring/tossing occasionally until brown. The extra crispy pieces are my favorite.
Toasted coconut, crispy, nutty goodness – it’s what it is y’all.
Back to the regularly scheduled program, the Flourless Chocolate Brownies.
The brownie bar was all set to go. I was eager to see what my picky 13 year old son would say. He’s not a huge chocolate fan to begin with, but always enjoys a good brownie. Well, he enjoyed several of these, with no comment on the taste or texture. I’ll take that any day as a measure that these Flourless Chocolate Brownies were a success.
I’ll be making these again soon for my gluten-free friends, and gluten-eating friends too. They’ll never know the difference. Do try it out soon. It will make a perfect easy dessert for your Valentine.
- 10 ounces semi-sweet chocolate chips
- 2 sticks butter, salted
- 1 cup sugar
- 2 teaspoons vanilla
- 1¾ cups pecan meal (almond meal may be substituted)
- 3 large eggs, beaten
- 3 ounces dark chocolate (I used 70% cocoa, but a semi-sweet would be nice too, if you’re not a dark chocolate fan.)
- ½ cup heavy cream
- 1 tablespoon strong coffee
- 1 tablespoon honey
- Preheat oven to 325°F and line a 9×9″ baking pan with aluminum foil, or coat with butter or cooking spray.
- In a saucepan over medium-low heat, gradually melt the chocolate with the butter, stirring until smooth.
- Remove from heat, stir in the sugar and vanilla, and allow mixture to cool a little.
- Whisk in the pecan meal and beaten eggs until combined well.
- Pour mixture into a baking pan and bake for 25-30 minutes.
- Let cool for a few minutes before cutting.
- Add all ingredients to a heavy bottomed saucepan, and heat over low to melt chocolate and warm mixture.
- Whisk until smooth.
- Serve warm. Refrigerate any leftovers; re-warm stovetop or in microwave.