Flourless brownies with toffee sauce,
Who doesn’t like brownies, ah… no one. The flourless brownies are so delicious and really addictive :-). I saw this recipe on Masterchef Australia, I altered few things here and there, but it’s pretty much the same recipe. The toffee sauce is so rich and it goes well the brownie. I served the brownie with whipped and frozen cream, you can use vanilla ice cream too. The texture of the brownie is firm on the outside and gooey inside, it’s a perfect for chocoholic like me:-D
Let’s see the procedure,
[recipe title=”Flourless brownies with toffee sauce” servings=”4-5″ time=”40mins” difficulty=”easy”]
|Dark compound chocolate||180 grams|
|Unsalted Butter||180 grams|
|Almond meal||120 grams|
|Vanilla extract||½ tsp|
|Brown sugar||160 grams|
|Unsalted butter||100 grams|
|Fresh cream||100 ml|
In a double boiler melt the dark chocolate, add the butter and mix well till the butter completely mixed into the chocolate.
Meanwhile, powder the sugar and keep it aside and powder the almonds ( if you have almond meal use it). Pre-heat the oven at 160 º C.
Now add the powdered sugar and mix it well using a bubble whisk. Now add one egg at a time and mix well.
Add the vanilla extract, prepared almond powder and chopped walnuts and mix it gently.
Now prepare the baking tray by applying butter and cover it with butter paper/parchment paper.
Pour the batter into the prepared baking tray and place it into the pre-heated oven, bake it for 20-25 minutes/bake until just firm.
In a sauce pan add the powdered brown sugar, butter, and cream. Whisk it well.
Now place the saucepan over a medium heat and cook for 4 minutes, mix it now and then.
Switch off the flame and set it aside to cool.
Once the toffee sauce reached room temperature, pour it in the piping bag.
This sauce so versatile, you can use it for garnishing, caramel chocolates and so on…
Serve the brownie with whipped cream and drizzle the toffee sauce over it.