Nigella’s Flourless Brownies are made with dark chocolate, butter, vanilla extract, sugar, eggs, ground almonds, and chopped walnuts, and topped with a hot chocolate sauce resulting in a chocolatey treat that takes just 40 minutes to be ready!
Try More Nigella Lawson Recipes:
š¤ Why Youāll Love This Flourless Brownies Recipe:
- Rich Chocolate Flavor: Made with high-quality dark chocolate for an intense, indulgent taste.
- Gluten-Free: Perfect for those avoiding gluten without compromising on taste.
- Easy to Make: Simple steps and readily available ingredients make it hassle-free.
- Fudgy Texture: Achieves a moist, fudgy consistency that melts in your mouth.
ā What Is Nigella’s Flourless Brownies Recipe?
Nigella’s Flourless Brownies combines dark chocolate, butter, vanilla extract, sugar, eggs, ground almonds, and chopped walnuts, baked to perfection, and topped with a luscious hot chocolate sauce.
š« Nigella Flourless Brownies Ingredients
For The Brownies:
- 225grams dark chocolate (minimum 70% cocoa solids)
- 225grams butter
- 2 teaspoons vanilla extract
- 200grams caster sugar
- 3 large eggs (beaten)
- 150grams of ground almonds
- 100grams chopped walnuts
For The Hot Chocolate Sauce:
- 75grams dark chocolate (minimum 70% cocoa solids)
- 125millilitres double cream
- 2 teaspoons instant espresso powder
- 1 tablespoon golden syrup
š„® How To Make Nigella Flourless Brownies
For The Brownies:
- Set the oven temperature to 170Ā°C/150Ā°C fan/gas mark 3/325Ā°F.
- Melt the butter and chocolate in a heavy-based saucepan over low heat, stirring occasionally.
- Remove the pan from the heat, whisk in the sugar and vanilla, and set aside to cool slightly.
- Combine the ground almonds, chopped walnuts, and beaten eggs in a pan.
- Scoop into a 24cm / 9-inch square baking tin, or, more prudently, use foil.
- Bake in the oven for 25 to 30 minutes, or until the top is firm but the filling is still slightly runny.
- Carefully cut into 16 squidgy-bellied squares, four down and four across, once cooled.
For The Hot Chocolate Sauce:
- Chop the chocolate and place it in a saucepan with a heavy base.
- Mix the instant coffee powder with 2 tablespoons of water, then add it to the saucepan with the rest of the ingredients, then set the pan over low heat and let everything melt together.
- When everything has melted, remove from the heat and spoon into a jug to serve.
š Recipe Tips
- Use High-Quality Ingredients: Opt for good dark chocolate and fresh butter for the best flavor.
- Cool Before Adding Eggs: Ensure the chocolate mixture is slightly cooled to prevent the eggs from scrambling.
- Donāt Overbake: Bake until the top is firm but the center remains slightly gooey for the perfect fudgy texture.
- Line the Pan: Use foil or parchment paper to line the baking tin for easy removal and cleanup.
š¦ What To Serve With Flourless Brownies?
Serve Flourless Brownies with Mascarpone Icing, a dollop of Lemon Mousse, a cup of hot coffee or chocolate, and a plate of fresh fruits.
š How To Store Leftovers Flourless Brownies?
- At Room Temperature: Keep leftover flourless brownies in a suitable bag for up to 5 days.
- In The Fridge: Store leftover flourless brownies in an airtight container for up to 1 week.
- In The Freezer: Wrap individually leftover flourless brownies in foil and freeze in a freezer-safe bag for up to 1 month.
š„µ How To Reheat Leftovers Flourless Brownies?
- In The Oven: Reheat leftover flourless brownies on a baking sheet at 350Ā°F for 2-5 minutes.
- In The Microwave: Heat leftover flourless brownies in a microwave-safe plate on full power for 20 seconds.
- In The Air Fryer: Reheat leftover flourless brownies in an air fryer basket at 150Ā°C (300Ā°F) for 2 to 3 minutes.
FAQs
Should you let flourless brownie batter rest?
Yes, letting flourless brownie batter rest in a cool place for about 20 minutes before baking enhances the texture and flavor.
Why are my flourless brownies burnt on the edges raw in the middle?
If your oven is too hot; reduce the temperature to ensure even baking, preventing burnt edges and a raw center.
Why did my flourless brownies come out dry?
They are over-baked; reduce baking time and check for doneness earlier to ensure moist and fudgy brownies.
How to tell if flourless brownies are done without a toothpick?
Use a butter knife to test for doneness; it should come out with a few moist crumbs, not wet batter.
Try More Nigella Lawson Recipes:
Nigella Flourless Brownies Nutrition Facts
Amount Per Serving
- Calories 400
- Total Fat 26g
- Saturated Fat 7g
- Trans Fat 0g
- Cholesterol 5mg
- Sodium 65mg
- Potassium 155mg
- Total Carbs 33g
- Net Carbs 30g
- Dietary Fiber 3g
- Total Sugars 26g
- Protein 6g
Nigella Flourless Brownies
Description
Nigellaās Flourless Brownies are made with dark chocolate, butter, vanilla extract, sugar, eggs, ground almonds, and chopped walnuts, and topped with a hot chocolate sauce resulting in a chocolatey treat that takes just 40 minutes to be ready!
Ingredients
For The Brownies:
For The Hot Chocolate Sauce:
Instructions
- Set the ovenĀ temperature to 170Ā°C/150Ā°C fan/gas mark 3/325Ā°F.
- Melt the butter and chocolate in a heavy-based saucepanĀ over low heat, stirring occasionally.
- Remove the pan from the heat, whisk in the sugar and vanilla, and set aside to cool slightly.
- Combine the ground almonds, chopped walnuts, and beaten eggs in a pan.
- Scoop into a 24cm / 9-inch square baking tin, or, more prudently, use foil.
- Bake in the oven for 25 to 30 minutes, or until the top is firm but the filling is still slightly runny.
- Carefully cut into 16 squidgy-bellied squares, four down and four across, once cooled.
- Chop the chocolate and place it in a saucepan with a heavy base.
- Mix the instant coffee powder with 2 tablespoons of water, then add it to the saucepan with the rest of the ingredients, then set the pan over low heat and let everything melt together.
- When everything has melted, remove from the heat and spoon into a jug to serve.
For The Brownies:
For The Hot Chocolate Sauce:
Notes
- Use High-Quality Ingredients: Opt for good dark chocolate and fresh butter for the best flavor.
Cool Before Adding Eggs: Ensure the chocolate mixture is slightly cooled to prevent the eggs from scrambling.
Donāt Overbake: Bake until the top is firm but the center remains slightly gooey for the perfect fudgy texture.
Line the Pan: Use foil or parchment paper to line the baking tin for easy removal and cleanup.