Chocolate Food General Recipes

Flourless Super Chocolatey Brownies

I had a friend coming over for tea one afternoon and since she has Coeliac disease, I decided to make her some gluten-free treats. Practically everyone I know, including this friend of mine, loves brownies, so I started looking for a flour-less brownie recipe for my first completely gluten-free experiment. I found this one, by Nigella Lawson and modified it a bit.

In general, I like my brownies gooey on the inside and crispy on the sides and top, with a paper-thin shiny crust on top. As it turns out, these brownies are absolutely delicious, despite the fact that they are not crisp at all; they are basically gooey and rich from top to bottom. The almond flour gives them a nice flavour as well.

Almond Meal Brownies

If you’d like to give the brownies a try, here’s what you will need:


225 g semi-sweet/bittersweet baking chocolate (it is worth it to use a good quality chocolate; I use Valhrona or Callebaut )
225 g unsalted butter
2.5 teaspoons vanilla extract
200 grams granulated sugar
3 large eggs
150 grams ground almonds


  1. Start by taking the eggs out of the fridge and letting them reach room temperature. Next, pre-heat the oven to 325ºF.
  2. Melt the chocolate and butter in a double boiler or microwave on a low heat setting. Be careful not to burn the chocolate. I would recommend using a double boiler. You can make a make-shift double boiler by simply putting the chocolate and butter in a smallish pan and then placing this pan on top of a larger pan containing an inch or two of simmering water. Make sure the bottom of the smaller pan is not touching the water in the larger pan. Stir the chocolate and butter occasionally.How to melt chocolate properly
  3. Once the chocolate and butter have melted take the smaller pan off the heat and let the mixture cool.
  4. Beat the eggs in a bowl until the whites and yellows are mixed, just for a minute or two.
  5. Measure out the 200g of sugar into a medium-sized mixing bowl. Pour the cooled chocolate-butter mixture and vanilla essence on the sugar and mix it all together with a ladle.
  6. Beat the eggs into the pan with a whisk, followed by the ground almonds.
  7. Pour the batter into a 9 inch square baking pan lined with two strips of parchment paper as shown in this photograph.How to line pan for brownies
  8. Bake the batter in the oven for 25-30 minutes. While the top will set, the rest will still be pretty gooey. Once cooled, take the brownie out of the pan and cut it into little squares.Almond meal brownies

Enjoy them!

They taste delicious by themselves, but they can also be paired with ice cream, chocolate sauce and some fruit. I served them with my velvety chocolate fudge recipe (which you can find here).Brownies and ice cream 20150206_140909

Almond meal chocolate brownies

Baking Chocolate Food General Recipes

The Best Brownies in the Universe

This is not an exaggeration. These are the best brownies in the universe, IF you like your brownies chewy on the edges, crisp on the top, and gooey in the centre.

Rich gooey brownies topped with salt

Of course, there are those who say that they don’t like their brownies this way. Such people don’t actually like brownies; let them eat cake!!!!

Cake-y brownies are NOT brownies. They are a travesty.

So go ahead, give this a go, you will not regret it. And it’s a fairly easy recipe too! Thanks to Christina Marsigliese for posting the original recipe. I would recommend using good quality chocolate, as this is the main ingredient in the brownies; I use Callebaut or Valrhona.



  • 85 g butter (I recommend using unsalted, as it is usually better quality butter)
  • 142 g bitterswet/semi-sweet baking chocolate
  • 2 large eggs (at room temperature)
  • 200 g granulated sugar
  • 1 tsp vanilla essence
  • 62 g all-purpose flour
  • A pinch of salt


  1. Pre-heat the oven to 350 fahrenheit (about 176 celsius).
  2. Melt the chocolate and butter in a double boiler. Alternatively, you can do it in a microwave, but be careful not to burn the chocolate. Once the chocolate is melted, set it aside to cool for a few minutes.How to melt chocolate properly
  3. While the chocolate-butter is melting, cut two pieces of parchment into two strips about 8 inches wide and at-least 14 inches long. Line an 8-inch square pan with the strips of parchment paper at right angles to each other such that they intersect in the middle, like a cross, with a two-inch over-hang on either side of the pan.How to line pan for brownies
  4. Beat the eggs and sugar in a stand mixer for about 8 minutes, until pale and fluffy. The egg-sugar mixture should fall back on itself in a gradually disappearing ribbon when you dip a ladle or whisk into it. This step is important as properly dissolving the sugar gives the brownie its wonderful texture. (If you don’t have a stand-mixer, do step 5 first, and then whip up the eggs and sugar mixture in a bowl with an electric hand-held mixer.)20151202_143923
  5. While the chocolate is cooling and the egg-sugar mixture is being whipped up in the stand-mixture, whisk together flour and salt in a separate bowl.20151202_134327
  6. Once the egg-sugar mixture is ready, add the vanilla essence and whip until incorporated.
  7. Add the cooled chocolate-butter to the egg-sugar mixture and mix with a ladle.20151202_144159 20151202_144530
  8. Fold in the flour-salt mixture gently with a rubber spatula. It is important to have a light hand here, otherwise too much gluten from the flour will be released, making the brownies harder and more like bread, rather than dense and gooey.Folding flour to avoid gluten release
  9. Pour the batter into the 8-inch pan lined with parchment paper. I like to make swirls on the surface of the batter, but this is completely optional 🙂20151202_145447
  10. Bake for about 25-30 minutes (depending on your oven’s temperament) until puffed on top, and a tooth-pick stuck into the centre of the brownie comes out mostly dry, but with a few sticky crumbs.Chewy fudge brownies with crips tops and gooey centres
  11. Sprinkle the top of the brownies with flakes of salt. I like to use Pink Himalayan Salt for the best visual effect. You can use any salt-flakes you can get your hands on.Rich dark gooey brownies
  12. Let the brownies cool for as long as you can (you’ll probably cut off a piece a few minutes into waiting :P).Himalayan Salt Brownies

Take them out of the pan using the parchment paper over-hangs and cut them into little squares.

Fudgy Gooey Brownies


Fudgy Brownies topped with salt flakes

Eat them as is, or with frozen yoghurt or ice cream. I like to serve them with strawberry frozen yoghurt because the tartness compliments the brownies’ richness. Also, the light pink colour goes well with the Himalayan salt.

Strawberry ice-cream with brownies