A decadent flourless chocolate brownie made with pecan meal, topped with goodness.
For the brownie:
Preheat oven to 325°F and line a 9×9″ baking pan with aluminum foil, or coat with butter or cooking spray.
In a saucepan over medium-low heat, gradually melt the chocolate with the butter, stirring until smooth. Remove from heat, stir in the sugar and vanilla, and allow mixture to cool a little.
Whisk in the pecan meal and beaten eggs until combined well.
Pour mixture into a baking pan and bake for 25-30 minutes.
Let cool for a few minutes before cutting.
For the warm dark chocolate sauce:
Add all ingredients to a heavy-bottomed saucepan, and heat over low to melt chocolate and warm mixture. Whisk until smooth.
Serve warm. Refrigerate any leftovers; re-warm stovetop or in microwave.
Optional: top with vanilla ice cream, toasted coconut or other favorite toppings.
(Recipe adapted from Nigella Lawson’s Nigella Express.)
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Loved it, I have a niece that is gluten intolerant and am going to forward this to her, it is wonderful, the sauce is sooo good. I love anything with pecans, so this was a winner before I even tried the recipe. Your recipes are always at hit at my house.
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hollisbella on 8.18.2012
Loved it, I have a niece that is gluten intolerant and am going to forward this to her, it is wonderful, the sauce is sooo good. I love anything with pecans, so this was a winner before I even tried the recipe. Love your recipes.