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.
These look absolutely scrumptious!!
Geez, you’re really taking this no-grain thing seriously aren’t you?? Well, it looks like you’re managing to eat JUST FINE w/out the grains. Are you feeling differently? Better?
Gonna save this recipe for Ma, who is gluten-free and craves brownies now & then.
These look really yummy! I actually have some almond meal in my pantry so I could actually make these right now:-)…I have never understood how someone wouldn’t like coconut….it’s one of my favorite flavors.
Well, of course this is a NEED. And now I NEED a brownie too, this brownie, with this dark chocolate sauce. And those toasted coconut bits. And I guess some ice cream too, if you insist.
Wow, just wow. I want!
Ohhhhh this looks like heaven on a plate! I love the toasted coconut idea!!
I want to take a nap on a big bed made of this brownie. Is that weird?
My mouth just fell OFF my face.
(And I have that cookbook! LOVE Nigella.)
Wow! This looks amazing! I did a flourless chocolate cake a few weeks back…and besides being very flavorful it is one of those recipes that freezes well. These brownies look like they would work the same way…make in advance for when friends pop in. And can you really ever go wrong when combining chocolate and honey? Giggles
Amy, this A-MAZING! Can’t wait to try it!
Wow… These brownies look absolutely delicious. I love your step by step photos, so neatly taken 🙂 I have to make these lovely bites later…
I actually just had a brownie because I majorly needed chocolate… if I hadn’t I’d be clawing at my computer screen for one of yours!
I was just thinking that brownies sounded good, now I’m convinced. I’m absolutely on board with a flourless brownie too, they look fabulous!
I need dessert now! This looks amazing!
Flourless has never looked so good…
Heavens, I need this right now!
Hey, Amy! I haven’t been over to ‘see’ you in a while … but when I saw this post in my reader list, I had to pop on by! I will absolutely give these flourless brownies a try. I just posted about a Chocolate Almond Flourless Cake … which was certainly NOT in the icky category. It used almond meal, like your pecan meal for the brownies, but could be made with pretty much any nut meal, I think. Though I’m not going grainless, I’m trying to incorporate more whole-grain baking into my line-up. Let the experiments begin!
Looks like a delicious creation – and healthy too, right? 🙂
Sublime!
amazing pictures, first of all!
and I bet they are like flourless PB cookies…that I may actually PREFER them to their floured counterparts. I love a really dense, rich, flat brownie. These look perfect!