Chocolate Brownies

I work in the city as a Capital Investment Manager – Yaaaaawwwwn!!! So to make the days more entertaining, we started a cake club (Thanks must go to Roo who started the club, but has sadly left the office since). There are about 16 of us in the club and we bring in homemade cakes each week, so you only have to make cakes every 4 months or so (I try to get myself in every month!)

It was my turn last week so I make Chocolate Brownies! I have had an increasing number of “wheat free” requests in work and at the supper clubs, so I thought I would try some flourless brownies. It’s a really easy recipe to make and you get really rich and dark chocolate brownies. I have adapted a Nigella recipe –

The ingredients

  • 250g dark chocolate
  • 250g butter
  • 2 teaspoons vanilla extract
  • 200g caster sugar
  • 3 eggs, beaten
  • Any combination of ground/chopped almonds, walnuts and/or pecans


  • Heat the oven to 170 C
  • Mix and melt the butter and chocolate in a pan –

  • Turn off the heat and add the vanilla and sugar to the pan
  • Lightly beat the eggs and then stir into the mix

  • Then add the nuts to the mix
  • Line a 20-30cm baking tin with lightly oiled tin foil
  • Pour in the mix and cook for 20-25 minutes

Cut these bad boys up small as they are super “reesh”

Now if you like brownies soft and falling apart then cook for 20 minutes

If you like brownies solid and chewy then cook for 25 minutes.

I find that thinly slicing them means they will just melt on your tongue…


About Tom Nixon

Peanut Butter Diet convert since visit to the Fat Duck! I run Stokey Secret Supper.
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2 Responses to Chocolate Brownies

  1. What a great idea this cake club! Will try and introduce something similar at the office….

    Great meeting you last Saturday at The Shed!

    Luiz @ The London Foodie

  2. Tom Nixon says:

    Hi Luiz

    We had a cake club today at work – It was great!

    Great meeting you too.

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