Those who have been following my posts regularly must be aware of my weakness for anything chocolatey. D too is an ardent chocolate lover. As I was flipping through the pages of Good Housekeeping Magazine, I found the recipe of Flourless Caramel-Almond brownies. Brownies are something I make very often, but this one seemed interesting to me. So, after ensuring that I had all the ingredients in stock, I set about. In the whole process, I found the chopping of almonds as the most time consumingactivity. Both my boys, the Dad n Son duo were checking on the progress every now and then. Well I had to keep them at bay. I do love to have helping hands while cooking, but not when the helping hands are helping themselves to the ingredients. 🙂

Once made, while I was setting up the brownies for clicking snaps, J, my hubby, was very willing to help. I found it very cute to see his eagerness to take the first bite. Everybody just loved this one. Here’s the recipe.

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Flourless Caramel- Almond Brownies

Those who have been following my posts regularly must be aware of my weakness for anything chocolatey. D too is an ardent chocolate lover. As I was flipping through the pages of Good Housekeeping Magazine, I found the recipe of Flourless Caramel-Almond brownies. Brownies are something I make very of

Servings

Ingredients

• 225 gms Dark chocolate Chopped
• 4 tablespoons + 2 tablespoons Butter
• 1/2 teaspoon Salt
• 3/4 cup + 3/4 cup Sugar
• 1 teaspoon Vanilla
• 2 Eggs
• 3 tablespoons Cornflour
• 1 tablespoon Cocoa powder
• 1 cup + 1/2 cup salted Almonds Roasted Chopped
• 1/2 cup Water
• 1 Tablespoon Corn syrup Light
• 1/3 cup Heavy cream warmed

Servings Ingredients 225 gms Dark chocolate Chopped 4 tablespoons + 2 tablespoons Butter 1/2 teaspoon Salt 3/4 cup + 3/4 cup Sugar 1 teaspoon Vanilla 2 Eggs 3 tablespoons Cornflour 1 tablespoon Cocoa powder 1 cup + 1/2 cup salted Almonds Roasted Chopped 1/2 cup Water 1 Tablespoon Corn syrup Light 1/3 cup Heavy cream warmed

Instructions

1. Preheat oven to 175C. Grease an 8" X 8" pan. Line with parchment paper. Grease it.
2. In a saucepan, combine chocolate, 4 tablespoons butter, and 1/4 teaspoon salt. Melt on medium-low heat for 4 minutes or until smooth. Remove from heat. Stir in 3/4 cup of sugar and vanilla extract. Stir in the eggs, one at a time, until well blended.
3. Into the same pan, sift cornflour and cocoa. Fold in to incorporate. Stir batter rigorously for at least 1 minute or until it thickens slightly and begins to pull away from the sides of the pan. Fold in 1 cup chopped nuts.
4. Spread evenly into the baking pan. Bake for 25-27 minutes or till a toothpick inserted in thecentercomes out clean. Cool on a wire rack.
5. Meanwhile, take a saucepan and put the remaining 3/4 cup of sugar into it along with corn syrup and 1/4 teaspoon salt. Cook on medium-high heat for 9 -12 minutes, till the mixture turns amber in colour. Swirl the pan to get an even colour.
6. Working quickly, remove the pan from heat and add the cream. Once the bubbling subsides, add the remaining 2 tablespoons butter until well incorporated. Stir in the remaining chopped nuts. Pour the mixture over the cooled brownie, tilting the pan to spread evenly. Let it stand for at least 2 hours or till it sets.
7. Cut into desired sizes. Store them in an airtight container, layered with waxed paper, at room temperature, for up to 2 days.

Recipe Notes

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