This is an easy recipe for fudgy brownies that have no flour added! It’s a rich dessert that goes far, and it’s well-balanced with scoops of vanilla ice cream.
If you’re looking for a happy little weekend bake, then I’d like to recommend this recipe. It’s simple and so satisfying. The formula is gluten-free with almond flour standing in for wheat flour. This yields a dual-textured brownie depending on your preference to serve it chilled (fudgy) or at room temperature (soft).
The brownie batter is stirred together on the stove top in a saucepan, and then poured into a parchment-lined 8×8 dish. Just after baking, the brownie will be loose and pudding-like. It will need to chill thoroughly before slicing.
After the brownie slab chills, it will be firm and dense – much like fudge! Cut the brownie into pieces while it is still chilled for the neatest slices.
Big chunks of English walnuts add just the right amount of crunch, and although other nuts can be substituted, I highly recommend the recipe as written.
Flourless Brownies with Walnuts
- 8×8 inch square pan
- 1 cup 226g unsalted butter, room temperature
- 1 1/2 cups 227g semi-sweet chocolate chips
- 1 cup 200 grams granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 large eggs beaten
- 1 1/2 cups 124g almond meal
- 1 cup 150g chopped walnuts, divided
- Preheat oven to 325°F. Grease an 8×8-inch pan with vegetable shortening and line with parchment, so that the paper overhangs all four sides. (The vegetable shortening will help the paper stick to the pan.)
- Melt butter and chocolate over medium heat in a saucepan, stirring until smooth. Remove from heat and mix in salt, sugar and vanilla extract. Let cool for a few minutes, and then stir in eggs and almond meal. Whisk until all of the ingredients are smooth and thoroughly blended.