Flourless Chocolate Brownies - Courtesy of Nigella!
225g dark chocolate, 70% cocoa solids 225g butter 2 teaspoons vanilla extract 200g caster sugar 3 eggs, beaten 150g ground almonds 100g chopped walnuts
1. Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan. 2. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little. 3. 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. 4. 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.
*Courtesy of: www.nigella.com