Monday, August 20, 2012

Recipe: Flourless Chocolate Brownies

When I think brownies I automatically think of big, chunky thick American style brownies but this recipe is a bit different. It's a slimmed down flourless chocolate brownie recipe and flatter than your average brownie - but still full on taste. These are perfect for baking with the kids as there's very little effort involved in them and they keep well in an airtight container for that late-night, midweek treat . 

Serves 12- 16


- 225g Dark Chocolate (70% Coca)
- 225g Milk Chocolate
- 350g Unsalted Butter (Cubed)
- 300g Caster Sugar
- 6 Large Organic Eggs
- 2 Vanilla Pods (Split)
- Generous pinch of Sea Salt

{1 Baking Tray or Swiss Roll Tray 11"/28cm X 8 1/2"/21.5cm}


1. Preheat your oven to 170°C or Gas Mark 3. Line the baking tray well with grease-proof paper.

2. Melt the butter, dark chocolate and milk chocolate in a Pyrex bowl over a low heat. Stir well until all the mixture is melted. Mix the eggs, vanilla and sugar well on a medium speed for 8-10mins until very light and velvety (you should be able to form the figure 8 with the mixture).

3. Gently fold in the chocolate mixture into the egg mixture with a spatula placing the spatula deep down the end of the bowl to incorporate all the chocolate. Pour the mixture evenly onto your lined baking tray and sprinkle sea-salt evenly over the top of the entire mixture before very gently placing in the oven (avoid knocking air out of the mixture).

4. Bake for 50mins. The brownies are done when you stick a skewer into the centre and it comes out clean. Place the tray (gently!) onto an even surface in your larder for 4-6 hours or better still overnight.

5. When cooled, cut the brownies in the tray otherwise the top of the brownies will crack if you remove them from the tray. Re-heat on a very low heat and serve with some softly whipped cream. The end result is a hard topped brownie with a soft and delicious centre.

Like these brownies? Try my Chocolate Éclairs recipe.

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