Since it`s passover, and I was asked to bring a flourless dessert to some Seder, I thought that brownies would be the perfect dessert. I was trying to find a recipe that did not include matzo meal or other flour substitute. I found this recipe, by the lovely Nigella Lawson, that included ground nuts – just what I was looking for.
This recipe is an perfect replacement for the ordinary brownies, and also have a great nutty flavor. Also, it is a one bowl recipe, a thing that makes it just perfect. With these few ingredients, you get a very, very rich result.
To make the brownies look perfect after cutting them, I suggest, as I do with all brownies recipes, to put them in the fridge for at least two hours, and only when chilled, cut then into squares. Though it is not suggested in the recipe, I stored the brownies in the fridge, and served them just out from the fridge.
Flourless Brownies/ Nigella Lawson (makes 16)
225 gr. bittersweet chocolate, 70% cocoa solids
225 gr. butter
2 teaspoons vanilla
200g caster sugar
3 eggs, beaten
150g ground almonds
100g chopped walnuts
Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
Bake in the oven for 25–30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.