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Deliciously Gooey Flourless Chocolate Brownies

  • 25 Jun 2014

It has been previously mentioned that I pay people in chocolate brownies.  This is not strictly true but it certainly helps me get the best out of the people I work with; I recently learnt this important lesson when I didn’t make my infamous chocolate brownies for our Spring Summer photo shoot. Wow Italians can let you know they are upset especially pregnant ones! So I thought I would share the secret flourless chocolate brownie recipe – Stefania D’Agostino this is for you.

Personally I LOVE chocolate, it’s in my blood, it’s a Cawthray trait to have a sweet tooth – I would choose pudding over a starter every time or in fact over a regular meal!! Although people that know me, know that I am trying very hard to rein in my sugar intake, but that said I cannot resist chocolate brownies. Last night before I wrote this blog, I had been to celebrate my youngest niece’s second birthday and devoured brownie there and again when I came home!! Limited self-control, I just can’t help myself! My family is a family of cake bakers and cake eaters, it is part of our weekend traditions and quite frankly it is rude to not eat cake BUT there is one VERY important rule for cakes/ brownies as far as I am concerned and that is that a cake should NOT be dry. A moist / gooey cake is simply the best and this chocolate brownies recipe is most definitely a gooey/ moist consistency.

The Recipe: The original recipe comes from Nigella Lawson’s Nigella Express book (page 51) Flourless Chocolate Brownies. (I consider flourless brownies as partially healthy – they are gluten free after all!!) but the key difference is that I don’t add chopped walnuts, I add fudge chunks. Simple but effective!! There are a few other alterations so check out the ingredients list below before you start

Ingredients:

225g Chocolate – I do half dark chocolate & half milk chocolate – just plain dark chocolate is too rich

225g margarine – When adding the fudge chunks to the Chocolate brownie mix, you need to use margarine not butter it changes the consistency

2 teaspoons of vanilla extract – this makes cakes especially gooey! My mum makes homemade vanilla extract but equally ok to buy it.

200g caster sugar

3 eggs, beaten

150g ground almonds

One pack of fudge chunks

What to do:

1/ Preheat the oven to 170 degrees / gas mark 3 or if you are using an Aga, it’s the baking oven. Place the mix of dark nd milk chocolate into a pan with the margarine and melt on a low heat.

2/ Once the chocolate and margarine has melted, take the pan off the heat and mix in the vanilla extract and sugar. Then put to one side to cool a little.

3/ Beat the eggs into the chocolate mix, then add the ground almonds.

4/ Finally mix in the fudge chunks, and then turn the mixture into a 24cm square baking tin (line the baking tin with baking parchment)

5/ Bake in the oven for 25-30 mins, the top of the brownie will set but underneath will be gooey and soft. DELICIOUS!

6/ Leave the brownie to cool before cutting so that it is slightly more set. ( I always nibble the soft edges)

And now all there is left to say is Enjoy and share with only your best of friends!!

Love, Lizzie x

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