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

Flourless Chocolate Brownies

Name: Flourless Chocolate Brownies with Warm Dark Chocolate Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 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; 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

by Amy Johnson

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: