These flourless, gluten-free chocolate brownies are one of the most delicious brownies I’ve ever tasted.
- 200 grams Butter without salt
- 400 grams Sweet chocolate, divided
- 4 whole Eggs
- 100 grams Ground nuts
- 70 grams Chopped roasted hazelnuts, divided
- 70 grams Chopped toasted almonds, divided
- 1 tbsp coconut oil
Preheat the oven to 350°F (180°C).
Melt the butter and half of the chocolate in a bain-marie until smooth. Let cool at room temperature for 5 minutes.
Meanwhile, beat the eggs. Slowly add the melted mixture to the beaten eggs and stir until completely smooth. Add the walnuts and half the hazelnuts and roasted almonds and stir.
Transfer the batter to the prepared pan (mine was 12×10 inches) and bake for 22-25 minutes until a toothpick inserted in the center comes out clean.
Melt the remaining chocolate and coconut oil in a double boiler until smooth. When done, spread it evenly over the baked brownies and add the rest of the chopped hazelnuts and almonds.
Let cool completely in the refrigerator.