Sunday, 7 August 2011

Heart Attack Brownies

These brownies lack all subtlety. They are super rich, super chocolaty, super bad for you. There is one saving grace though... they're gluten free!
I haven't tried it yet but I think that these would be good with lots of extra stuff in/on them. If you're going to use a variation, I'd go with almonds and either cranberries or sultanas. You could also try frozen raspberries to reduce the richness a bit.
This is a variation on a Nigella recipe.

Flourless Chocolate Brownies
225g dark chocolate
200g butter
2 tsp vanilla extract
180g caster sugar
3 eggs
150g ground hazelnuts
100g chopped walnuts

20cm square cake pan lined with baking paper  
Oven @ 160c

Melt butter and chocolate together in medium saucepan over low heat. Mix in vanilla & sugar and cool slightly. Beat in eggs and both nuts.

Turn into prepared pan and bake for 45 minutes until top is set (brownies will still be very soft). Cool completely before turning out, preferably in the fridge.

No comments:

Post a Comment