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FLOURLESS CHOCOLATE BROWNIE WITH WARM DARK CHOCOLATE SAUCE Recipe

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This recipe for FLOURLESS CHOCOLATE BROWNIE WITH WARM DARK CHOCOLATE SAUCE is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the brownie:

10 ounces semi-sweet chocolate chips
2 sticks butter, salted
1 cup sugar
2 teaspoons vanilla
1 3/4 cups pecan meal (almond meal may be substituted)
3 large eggs, beaten

For the warm dark chocolate sauce:
3 ounces dark chocolate (I used 70% cocoa, but a semi-sweet would be nice too, if you're not a dark chocolate fan.)
1/2 cup heavy cream
1 tablespoon strong coffee
1 tablespoon hone
Directions:
Directions:
For the brownie:
Preheat oven to 325°F and line a 9x9" 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.

 

 

 

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