Brownies (Flourless)
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
Lightly grease and line a 20½ cm (8in) square tin with baking parchment.
Melt the chocolate and butter together in a large pan over a low heat, stirring occasionally
Take off heat and whisk in cocoa powder, vanilla and sugar until combined.
Whisk in the eggs, one at a time, before stirring in the ground almonds.
Optional extra chocolate chips and chopped peacan nuts can be stirred in now, plus more whole pecan nuts in top.
Pour into the prepared tin and level.
Bake at 180°C for 25 - 30min or until firm to the touch.
Leave to cool completely in tin.
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.