Nigella Flourless Brownies Recipe [GUIDE]

Ah, Nigella Lawson’s Flourless Brownies. if you’ve ever taken a bite, you know they’re not just a dessert. They’re a mood. A dark, fudgy, almost illicit escape into something rich, dense and utterly satisfying. I remember the first time I made them. It was a rainy Sunday afternoon, the kind that presses against your windows and makes you crave something indulgent. I wasn’t even avoiding gluten. I just wanted something deep and chocolatey and Nigella’s recipe called out like a siren.

These brownies are flourless, yes but they are not one of those ’healthy’ imposters that swap sugar for dates or butter for mashed banana (I’ve tried those; they have their place). These are for when you want the real thing-luxuriously dense, almost truffle-like in texture, with that ever-so-slight crisp on the top. They melt in your mouth and leave you momentarily mute. You’ll find no apologies in this recipe. just unapologetic pleasure.

Nigella Flourless Brownies Recipe

Ingredients Needed

I always think there’s something intimate about sharing ingredients. Like showing someone your pantry in the middle of the night. Here’s what you’ll need to make this dark magic happen:

• 225g dark chocolate – I use at least 70% cocoa solids. The better the chocolate, the deeper the soul of your brownie.
• 225g unsalted butter – softened and ready to dance with the chocolate.
• 2 teaspoons vanilla extract. not the fake stuff. Please. Real vanilla makes all the difference.
• 200g caster sugar – not too much, just enough to balance the dark, broody chocolate.
• 3 large eggs – free-range if possible. They add structure and richness.
• 150g ground almonds – this is what replaces the flour. It adds a slightly nutty undertone that I find totally irresistible.
• 100g chopped walnuts (optional). Nigella includes these. I sometimes do, sometimes don’t. Depends on the mood. They add crunch and a savory edge.
• A pinch of sea salt. it’s not in the original recipe but I always sneak a bit in. Salt is chocolate’s best friend.

Just reading that list makes me want to head to the kitchen and preheat the oven.

Equipment Needed

Let’s talk gear. You don’t need anything fancy here. just the basics, plus a little care.

• A 20cm square baking tin. lined with parchment paper (don’t skip this step unless you like chiseling brownies out of a tin).
• Mixing bowls – one large, one medium.
• A whisk or electric hand mixer. I use a whisk because I like the physical act of baking. It’s calming.
• Spatula – for scraping every bit of that batter into the pan (and maybe a little taste test-quality control, of course).
• Saucepan – to melt the butter and chocolate together. The scent alone is worth it.
• Cooling rack – patience is key. These brownies need time to rest before you dig in.

Instructions To Make Nigella Lawson’s Flourless Brownies

Here’s how it all comes together. Put on a playlist (I recommend some Nina Simone or mellow jazz), take your time and enjoy the process.

1. Preheat your oven to 170°C (325°F). Line your baking tin with parchment. You don’t want anything sticking. these are tender creatures.
2. Melt the butter and chocolate together in a saucepan over low heat. Stir gently until smooth. The smell? Intoxicating. I’ve stood over that pot more times than I care to admit, just inhaling.
3. Take the pan off the heat and let it cool slightly. You don’t want to scramble the eggs when you add them next.
4. Whisk the eggs, sugar and vanilla together in a separate bowl until light and a little frothy. This adds air and structure.
5. Pour the slightly cooled chocolate mixture into the egg mixture, stirring gently until combined. It’s like a velvet river of chocolate.
6. Fold in the ground almonds and optional walnuts. I always do this part slowly, letting the batter come together thick and glossy.
7. Pour into your prepared tin and level it out. Bake for about 25-30 minutes. The top should look set but the inside will still have a bit of a wobble. That’s exactly what you want.
8. Let them cool completely in the tin before cutting. This is torture, I know. But it’s also when the texture settles into that perfect, truffle-like chew.

What I Learnt

I’ve made these brownies more times than I can count-birthdays, breakups, cozy nights in. Each time, I’ve learned a little something new.

First, flourless doesn’t mean joyless. There’s a misconception that anything without flour has to be a compromise. This recipe smashes that idea to bits. It’s taught me to think differently about structure in baking. how ground nuts can carry just as much weight as traditional flour and bring their own personality to the table.

Second, this recipe taught me to trust the wobble. The first time I made them, I panicked and overbaked. They came out dry and I was devastated. But the second time? I trusted the instinct Nigella instills in you. the slightly underbaked center is your friend. Let them rest. Let them cool. Then slice.

And finally: simplicity is powerful. You don’t need twenty ingredients to create magic. Sometimes, just chocolate, butter, eggs and a little patience are enough.

FAQs

Why Are Nigella Lawson’s Flourless Brownies So Rich And Fudgy?

It’s all about the mix of melted chocolate and butter! Without flour, the texture is super dense and fudgy, almost like a decadent, gooey truffle. It’s that perfect balance of melt-in-your-mouth goodness that makes them irresistible.

Can I Substitute The Dark Chocolate In Nigella’s Flourless Brownies?

Absolutely! While dark chocolate gives them a rich, deep flavor, you can totally swap it for milk chocolate if you prefer something a bit sweeter. Just keep in mind that the brownies will be a bit less intense in flavor, but still delicious!

How Do I Know When Nigella’s Flourless Brownies Are Done Baking?

The key is in the slight wobble! You want the center to still have a bit of movement when you shake the pan. The top will look set and slightly cracked. It’s like a perfect fudge – firm on the outside, soft on the inside.