Delicious Flourless Brownies
Preheat the oven to 350°F (180°C). Grease a 6-inch (15-cm) square baking pan or line it with parchment paper.
Break the chocolate into pieces and melt them with the butter in a double boiler or in a heatproof bowl set over a saucepan of simmering water (make sure the water does not touch the bottom of the bowl). Do not overheat the chocolate-butter mixture. Stir until well combined and smooth. Remove from the heat and let cool (see tip).
Grind two-thirds of the almonds in a blender or food processor to obtain a coarse meal (it doesn’t have to be as fine as flour). Finely chop the remaining almonds and the apricots by hand.
Whisk the eggs and coconut sugar in a bowl until foamy. With a spoon, stir in the ground almonds and the chopped almonds and apricots. Add the cooled, melted chocolate and stir briefly to combine.
Pour the batter into the prepared baking pan. The batter should be 3⁄4 to 1 inch (2 to 2.5 cm) thick. Bake for 15 minutes until just set in the middle.
If you can wait, let it cool on a wire rack for 15 minutes. If you like soft, melt- in-your mouth brownies, you can eat them while they are still warm; if you like firm, cakelike brownies, let them cool completely in the refrigerator.
Dust with cocoa powder, if desired, and cut into squares.
TIP: Hot chocolate
Be sure to thoroughly cool the melted chocolate; otherwise, it will begin to set the eggs when you add it to the batter.
TIP: Dried apricots
You can also buy semidried apricots. They can be more difficult to find, but I prefer to use the semidried kind because the result is smoother.
- 4 ounces (115 g) dark chocolate
- 7 tablespoons (100 g) good-quality butter
- 1 heaping cup (150 g) whole almonds
- 6 dried apricots (see tip)
- 2 eggs
- 1⁄4 cup (40 g) coconut sugar
- unsweetened cocoa powder (optional)
7 or 8 brownies