Cakes, Cupcakes & Muffins, Desserts, Recipes, Yum-Yum

Flourless Chocolate Brownies

By Amy Johnson

These decadent Flourless Chocolate Brownies drizzled with warm dark chocolate sauce are the perfect ending to any meal.

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.

These decadent Flourless Chocolate Brownies drizzled with warm dark chocolate sauce are the perfect ending to any meal.

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.

These decadent Flourless Chocolate Brownies drizzled with warm dark chocolate sauce are the perfect ending to any meal.

 

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!

These decadent Flourless Chocolate Brownies drizzled with warm dark chocolate sauce are the perfect ending to any meal.

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:

Enjoy!

Flourless Chocolate Brownies with Warm Dark Chocolate Sauce
 
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Adapted from Nigella Lawson's Nigella Express.
Author:
Ingredients
For the brownie:
  • 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
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.)
  • ½ cup heavy cream
  • 1 tablespoon strong coffee
  • 1 tablespoon honey
Instructions
For the brownie:
  1. Preheat oven to 325°F and line a 9x9" baking pan with aluminum foil, or coat with butter or cooking spray.
  2. In a saucepan over medium-low heat, gradually melt the chocolate with the butter, stirring until smooth.
  3. Remove from heat, stir in the sugar and vanilla, and allow mixture to cool a little.
  4. Whisk in the pecan meal and beaten eggs until combined well.
  5. Pour mixture into a baking pan and bake for 25-30 minutes.
  6. Let cool for a few minutes before cutting.
For the warm dark chocolate sauce:
  1. Add all ingredients to a heavy bottomed saucepan, and heat over low to melt chocolate and warm mixture.
  2. Whisk until smooth.
  3. Serve warm. Refrigerate any leftovers; re-warm stovetop or in microwave.

Updated 12/20/2014. Originally published 1/11/2012.

Cakes, Cupcakes & Muffins, Desserts, Recipes, Yum-Yum
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