{recipe} flourless fudgy brownies

Brownies remind me of growing up - they were my 'bring-a-plate' dish when we'd have pot lucks at school. I would always use the Betty Crocker boxed brownies and would make them myself.

Now I make these from scratch and I think they are even more delicious. This is our favourite recipe. It is easy and quick to make and tastes oh so good. How could it not? With equal parts of dark chocolate and butter - it is seriously rich and very much a 'once in a while' treat.

... if you're going to have a brownie - you might as well have an absolutely decadent one, right?

{recipe}
(adapted from Nigella Lawson's Flourless Chocolate Brownies - Nigella Express, pg 51)
Ingredients:
225g dark chocolate {70% cocoa solids}
225g butter
2 teaspoons vanilla extract
150g caster sugar
3 eggs, beaten
150g almond  meal
icing sugar for dusting
{you can add chopped nuts if you like - or chocolate chips - up to 100g}

Method:
1. Preheat oven to 170c.
2. Melt the chocolate and butter gently over a low heat in a heavy based saucepan.
3. Take the pan off the heat and mix in the vanilla and sugar and allow it to cool a little.
4. Beat the eggs into the pan with the chocolate mix. Then add the almond meal and if using, chopped nuts or chocolate chips.
5. Pour into a 24cm square or equivalent pan lined with baking paper.
6. Bake in the oven for 25-30 minutes. The top should have set but the mix will still be gooey. Let it cool a little before cutting otherwise it will just crumble.
7. Once cut, dust with icing sugar. Enjoy! {ps, I think they taste even better if you can wait until tomorrow!}

Nigella serves hers with a hot chocolate sauce made with dark chocolate and cream. But we had ours with banana smoothies.