Flourless Chocolate Brownies
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These decadent Flourless Chocolate Brownies drizzled with warm dark chocolate sauce are the perfect ending to any meal.
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!(Ahem.)
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 these out soon!
If you’re visual like me, be sure to check out the full recipe step-by-step photo tutorial over at Tasty Kitchen, among many other wonderful looking brownie recipes.
I think you’ll find these other decadent chocolate desserts pretty tasty too:
- Easy Chocolate Biscotti Recipe
- Dark Chocolate Covered Strawberry Cake Recipe
- Chocolate Cheesecake Truffles
Flourless Chocolate Brownies Recipe
Flourless Chocolate Brownies with Warm Dark Chocolate Sauce
These decadent Flourless Chocolate Brownies drizzled with warm dark chocolate sauce are the perfect ending to any meal.
Ingredients
For the brownie:
- 10 ounces semi-sweet chocolate chips
- 2 sticks butter, salted
- 1 cup sugar
- 2 teaspoons vanilla
- 1 3/4 cups pecan meal (almond meal may be substituted)
- 3 large eggs, beaten
For the warm dark chocolate sauce:
- 3 ounces dark chocolate (I used 70% cocoa, but a semi-sweet would be nice too, if you're not a dark chocolate fan.)
- 1/2 cup heavy cream
- 1 tablespoon strong coffee
- 1 tablespoon honey
Instructions
For the brownie:
- Preheat oven to 325-degrees F and line a 9x9-inch 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.
For the warm dark chocolate sauce:
- 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.
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Decadent. That’s all I’m saying. Just decadent.
Definitely doesn’t look even one little bit icky!
Just looking at this photo has made my day. Seriously! Flourless chocolate brownie. Yumm!
Amy, usually I’m not a flourless baker in the least, but I’m dieing to try these brownies. After all, if your son likes them…
Man, Amy, that sundae looks good, and the brownies look so easy! You know this Texan loves some pecans, so I bet that pecan meal added such a glorious flavor. I too adore toasted coconut. It’s way better than plain ol’ coconut.
I just died and went to flourless heaven. This is the most beautiful dessert I’ve ever seen!
The brownies look awesome! I will have to try this version. I like the thought of no flour…I wonder how splenda would work…that would make it really edible for Grumpy!
Wow, those brownies look perfect! Love pecan meal!
*speechless*
wow this looks amazing!
These are AWESOME. I’m making my second batch right now! Thanks for the great recipe 🙂
Oh my…this looks amazing!
I made the brownies last night and just sampled one. Whooooo doggy! Yummy! My four-year-old taste-tester also approves. Thanks for a great recipe!
This is IT in capital letters! Goodness, I want to jump right through the PC screen, into the dish this looks so delicious. Now, I’m a chocolate lover from the word “go”, so I’m not even sure that the brownies would get to the ice cream and sauce topping. I might have to delve right in without them!
I am DEFINITELY making this recipe.
I am going to add this to my list of brownies to try:)
OMG!!!!!!!! This looks wonderful. I love brownies, ice cream and chocolate.
How many cups of whole nuts does it take to make 1 1/2 cups of meal, approximately? Nuts where I am are crazy expensive (chopped pecans are $10/cup, and walnuts are $16/lb!!), so I need to know in advance. Yeah, going grainless in Asia is HARD. Thanks!
Wow! That is crazy expensive. Unfortunately I don’t know how much as I used nut meal that was already ground. I have ground it myself before, but didn’t note how much meal whole nuts rendered. I did just do a quick google search, and found one source noting that 1 cup of whole almonds makes 1/2 cup meal. That may be a good place to begin. Basically those would be some really expensive brownies. Are you able to source pecan or almond meal online?
oh my WOW!! sharing this beauty everywhere 🙂
I made these the other day. I used purchased almond meal. I felt these have too much butter. While they are chocolatey as all get-out, I found them more like greasy fudge, than brownie.