Flourless Belgian Brownie's

Flourless Chocolate Brownies that are naturally gluten free and very very decadent!  This is The She Chocolat Recipe!

TIP: Always use good extra dark chocolate - 70% or over works best.
Minimise the amount of air when making brownies so that they do not rise in the oven (unlike most baking)

300g's butter - at room temperature
225g's 70% good chocolate
6 eggs
375g's sugar
1/2 cap of high quality vanilla extract
200g's Almond meal

Technique:

• Melt dark chocolate over double boiler (or a bowl over a pot of boiling water)

• Beat butter and chocolate together.

• Add eggs to butter and chocolate mixture one at a time and beat until mixed through.

• Add sugar and vanilla and beat until sugar has dissolved.

• Fold in the almond meal by hand, ensuring that it is well mixed through.

• Leave to sit over a number of hours so that any air that has been created through the mixing can escape.

• Bake in the over on 150 for 90 minutes, turning tray around after 45 minutes.

• Allow to fully cool down, turn upside-down onto flay tray and cut

• Dust with icing sugar or drizzled chocolate.

• Serve with whipped cream or warm with vanilla bean icecream.