top of page

Brownies (Flourless)

other.jpg

​

Ingredients

  • 75g Butter, chopped

  • 250g Dark Chocolate (70% cocoa solids), chopped

  • 15g Cocoa Powder

  • 2 tsp Vanilla Extract

  • 250g Caster Sugar

  • 4 large Eggs

  • 100g ground Almonds

  • Optional: Extra chocolate chips and chopped and whole Pecan Nuts

Method

  1. Lightly grease and line a 20½ cm (8in) square tin with baking parchment.

  2. Melt the chocolate and butter together in a large pan over a low heat, stirring occasionally

  3. Take off heat and whisk in cocoa powder, vanilla and sugar until combined.

  4. Whisk in the eggs, one at a time, before stirring in the ground almonds.

  5. Optional extra chocolate chips and chopped peacan nuts can be stirred in now, plus more whole pecan nuts in top.

  6. Pour into the prepared tin and level.

  7. Bake at 180°C for 25 - 30min or until firm to the touch.

  8. Leave to cool completely in tin.

  9. Chill for at least an hour before cutting into squares.

Notes

Once chilled, keep well wrapped in baking paper or in an airtight container at room temperature for up to 5 days.

© 2025. Feel free to use any of these... if you invite us to the tasting!

bottom of page