FLOURLESS CHOCOLATE BROWNIES

These are my all time favorite brownies! Make them with or without the nuts.
Makes: 16 squares                                                                                         Takes: 30 minutes

FLOURLESS CHOCOLATE BROWNIES

Makes: 16 squares
​Takes: 30 minutes
  • 1 cup cold unsalted butter, cubed
  • 8 oz dark chocolate (62-72% cacao), roughly chopped
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon sea salt
  • 3 large eggs, cold
  • 1 3/4 cups almond meal, sifted
  • 1/2 cup macadamia nuts (optional)
  • 1/2 cup unsalted pistachio nuts, chopped (optional)
  1. Preheat oven to 350 degrees and line an 8 inch baking pan with parchment paper.
  2. In a double boiler over simmering water, melt butter and chocolate together until smooth. Remove from heat and mix in both sugars, vanilla and sea salt.
  3. Let mixture cool and then stir in eggs, almond meal and pistachios. Spread batter evenly into prepared pan and bang on the counter a few times to release any air bubbles (you can see the air bubbles in mine cus I forgot).
  4. Bake for 25-30 minutes and let cool completely. If you throw them in the freezer for 20 minutes before slicing you will get perfect, clean cuts. Best trick ever. Sprinkle the brownies with a tablespoon or so of chopped pistachios if you wish and enjoy!