Slices & Bars | RecipeTin Eats

Easy Lemon Bars

Nagi — Fri, 08 Sep 2023 03:20:18 +0000

With a shortbread base and lemon curd topping that’s tart and not-too-sweet, these Lemon Bars are really easy to make. Tastes like a Lemon Tart – but so much more straightforward!

Lemon Bars

These Lemon Bars are like a simpler form of Lemon Tart which is made with a shortcrust pastry that’s chilled, rolled out, blind baked then cooled before filled with lemon curd, then baked again, then cooled.

Beautiful. Elegant. Impressive.

But for the days when you don’t have time for all that, Lemon Bars is what you make! It’s incredibly simple: the base is blitzed in a food processor, pressed in a pan, baked, then just pour over a simple lemon curd mixture and bake again.

LOVE the lemon curd! Jammy, a bit custardy, tangy and not-too-sweet. Hits the spot!

Ingredients in Lemon Bars

Here’s what you need to make these Lemon Bars.

For the shortbread base

The same ingredients I use in my shortbread – because that’s exactly what we’re making!

Flour – Just regular plain / all-purpose flour.
Rice flour – Makes the shortbread more crumbly. I don’t use it in my classic shortbread cookie recipe because it doesn’t improve the end result (due to the particular method I use). But for the quick ‘n easy food processor blitzing method used in this recipe, it helps keep the shortbread base “short” (ie crumbly), the signature texture we all know and love about shortbread.
Substitute with cornflour / cornstarch which yields a very similar result, or even ordinary flour will work fine (the base will not be quite as crumbly like shortbread, it’s more like a vanilla cookie).
Butter – Cold, unsalted, cut into cubes to blitz into sand with the flour.
Icing sugar / powdered sugar – The fine grains are required to make tender, crumbly, melt-in-your-mouth shortbread. Regular sugar makes tougher shortbread – that’s not what we want!
Pinch of salt brings out the other flavours. Standard practice in sweet baking – doesn’t make it taste salty.

Lemon curd filling

In my “proper” Lemon Tart, I ask you to separate eggs and use extra egg yolks for the lemon curd. Not today! Sticking with whole eggs.

Eggs – 3 large ones, which are 55 – 60g / 2 oz each, sold in cartons labelled “large eggs”. No need to bring them to room temperature (which I usually call for in baking recipes!). The eggs set the lemon curd when baked.
Caster sugar / super fine sugar if you’ve got it, because the finer grains ensures it dissolves into the curd more easily. However, regular sugar (granulated sugar) is fine too.
Flour – Just a bit helps to ensure the curd sets properly. We don’t use flour in the Lemon Tart filling because it’s made “properly”. But today, we’re going easy!
Fresh lemon! We’re using the zest and juice today. Zest for beautiful lemon flavour, and the juice for tang!

Making lemon bars

Promised easy, and easy it is! Here’s how to make this lemon bars:

SHORTBREAD LEMON BAR BASE

In my pre-appliance days (read: when I was a poor uni student), I used to make shortbread using my fingers to rub the butter into the dry ingredients. These days, I’m lazy and use my food processor. Few pulses, and it’s done. Bonus: no worries about hot little fingers melting the butter!

Blitz – Put the shortbread ingredients in a food processor with the standard “S” blade. Blitz 5 to 10 times until it turns into a loose sandy mixture.
Press – Pour it into a paper lined 20cm/8″ pan with overhang so you can lift the Lemon Bars out once set. Spread the base mixture out then use something with a flat base to press it in firmly. I use a measuring cup.
⚠️ Be sure to press it firmly right into the corners and right up to the wall of the pan so the lemon curd won’t leak down the sides and make the base soggy.

Bake for 20 minutes or until the edges are light golden.
Remove from oven and fill with curd straight away. ⚠️ Don’t let it cool as the base will shrink, causing the curd to run under the base which will make it soggy. Been there, done that!

Lemon curd – While the base is in the oven, whisk the lemon curd ingredients together.
Pour the filling onto the base.
Bake for 20 minutes until the top is set but still soft. There might be a small crack or two on the surface, that’s entirely normal and gets covered up with a dusting of icing sugar!
Cool – Fully cool on the counter then refrigerate for at least 2 hours before slicing to serve!

Optional – To make it pretty, dust with icing sugar. It will sweat, so do this just before serving.

Eat on the go.

I love these lemon bars not only because they’re so easy to make, but also because I’m a big fan of baked goods you can eat on the move with one hand. Don’t get me wrong. I won’t turn down a big fat slice of cake, nor can I walk away from a freshly cooked apple crumble.

But they involve plates and cutlery. (And ice cream and cream).

Whereas lemon bars and the like? I won’t even break stride as I swipe one when I walk past, then devour on the go.

Dangerous. Handy. And delicious.

Which also means it makes excellent food for taking to school bake sales, gatherings and morning tea at work. Just – easy to eat. High appeal factor!

– Nagi x

Watch how to make it

Easy Lemon Bars

Recipe video above. Just a handful of ingredients is all that's required to make these fresh bars with a beautiful classic shortbread base topped with a lemon curd. This is a really easy recipe, just ensure you don't overbake!

Course Sweet Baking

Cuisine Western

Keyword easy lemon bars

Prep Time 15

Cook Time 40

Cooling 3

Total Time 3 55

Servings squares

Calories 186cal

Author Nagi | RecipeTin Eats

Ingredients

Shortbread Base

3/4 cup plain flour (all purpose flour)
1/4 cup rice flour (or cornstarch/cornflour) (Note 1)
1/2 cup icing sugar / powdered sugar , sifted
1/4 tsp salt
110g / 1 stick unsalted butter , cold, cut into 1cm / 1/2" cubes

Lemon Curd Topping

3 large eggs (55-60g/2oz each)
1 cup caster sugar / super-fine sugar (sub regular sugar)
2 tbsp plain flour (all purpose flour)
1 tbsp lemon zest (do this before juicing)
1/2 cup lemon juice (2 – 3 lemons)

Cups – Metric

Instructions

Preheat oven to 180C/350F (160C fan). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
Base – Place Shortbread Base ingredients in a food processor fitted with the standard "S" blade. Pulse 5 to 10 times until it becomes like sand. (Or use tips of fingers, Note 2). Pour into the tin, spread, then press firmly into the base, pushing it right up to the edges. Using something flat to press in is helpful!
Bake base for 20 minutes or until golden on the edges and pale golden in the middle. Remove from oven. (⚠️ Note: don't let it cool, pour in curd immediately).
Lemon Curd – While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
Bake 20 minutes – Pour Lemon Curd onto base, then bake for 20 minutes until the topping is set but still soft.
Cool – Remove from then oven and cool on the counter for 1 hour, then fridge for at least 2 hours. Slice into 16 squares. Dust with icing sugar (confectionary sugar) and serve!

Notes

1. Rice flour – Gives the base the traditional crumbly shortbread texture. Cornflour / cornstarch is also used which gives it a slightly more “melt in your mouth” texture. Both are delicious!

2. Base making – If you don’t have a food processor, you can use your fingers to “rub” the butter into the dry ingredients and you’ll end up with the same crumbs that you see in the photos.

3. Storage – Once chilled and set, it can be kept at room temperature if it’s fairly cool in your pantry. Otherwise, keep it in your fridge but bring to room temp before serving! Lasts 5 days.

4. Nutrition per serving i.e. 1 slice of the 16 bars this recipe makes.

Nutrition

Originally published April 2016. Updated with an improved recipe with a more custardy lemon curd and an improved base. Plus much needed sparkling new photos and recipe video. And who doesn’t want to see a Life of Dozer update – Then and Now??

I love bars and slices.

Easy to eat on the go!

Caramel Slice

Easy Chocolate Brownies – best ever, super fudgy!

Raspberry Jam Oat Bars

Chocolate Peanut Butter Bars

Fresh Strawberry Bars

Apple Crumble Bars

Outrageous Nutella Brownies

Slices & Bars

Life of Dozer

Part of the fun of re-publishing old recipes (aside from improving them and replacing old photos) is seeing Life of Dozer Then and Now.

Except….it dawned on me that nothing has changed, other than more grey hairs on his face. Proof:

THEN – 2016

(The original Lemon Bars publication date)

What I wrote in 2016: Dozer….in disbelief that none of these Lemon Bars came his way….

Now – 2023

Dozer….in disbelief that none of these Lemon Bars came his way….SaveSaveSaveSave

The post Easy Lemon Bars appeared first on RecipeTin Eats.

No-bowl Chocolate Nut Bars

Nagi — Thu, 25 May 2023 22:04:14 +0000

I’m not kidding! These chewy caramel-y chocolate nut bars are made without a single bowl. From scratch. They’ll save you all those times you promise to make something sweet but run out of time!

Meet my emergency quick sweet-treat!

I am one of those people who always overcommits. Especially when it comes to anything food related. Then 7 out of 10 times, I find myself in a flurry at the last minute because I promised to bring something sweet for lunch with friends, or to make something for my friends’ son’s school bake sale because she works full time and doesn’t have the time to bake something.

So it’s super handy to have a few really fast sweet recipes up your sleeve and this is one of mine. Just wait until you see how it’s made – it’s SO QUICK and you don’t need a SINGLE BOWL!

How to make these no-bowl chocolate nut bars

I know you’re probably wondering how on earth these bars are made without using a bowl at all so I’ll cut straight to the chase! Here’s how it’s done:

It’s made by creating a biscuit base using butter melted in the pan then sprinkling over crushed biscuits and desiccated coconut. Then it’s topped with nuts (your choice), chocolate chips, then finally topped with condensed milk which is what brings the whole bar together. Once baked, it holds together and becomes gloriously chewy, caramely bar!

Place butter straight into a lined pan and melt it in the oven while it is pre-heating.
Swirl to spread the melted butter across the base.
Sprinkle crushed biscuits across the base, then spread using a spoon/spatula/hands and lightly press down. I’m not meticulous here about even spreading, this is, after all, an emergency recipe!!
Sprinkle coconut across the base.
Top with about 2/3 of the nuts and choc chips
Pour over condensed milk.
Top with remaining nuts and choc chips.
Bake 30 minutes until light golden on the edges, then cool before cutting!

Ingredients in No-bowl chocolate nut bars

Ordinarily I put the ingredients before the recipe steps, but I feel like for this recipe it should be other way round! So, here’s what you need. It’s fabulously versatile – any plain biscuits, switch the peanuts and chocolate chips with other things like dried fruit and other nuts.

Condensed milk – This sweetened milk is like a thick syrup and this is the key ingredient that holds the bar together. Standard cans here in Australia re 395g (14oz) and are sold in the long-life dairy section in grocery store aisles.
Peanuts & chocolate chips – Feel free to substitute these with other add-ins of choice. Especially hand if you have a peanut or nut allergy in the family. Try pepitas and dried fruit!
Coconut – Desiccated coconut blends into the crushed biscuits to create the base. If you don’t like or don’t have coconut, feel free to add extra biscuits instead, or leftover wheat germ / wheat bran (if you made last weeks’ Breakfast Muffins!).
Butter – For buttery goodness and also to hold the base together.
Plain biscuits/cookies – Anything that can be crushed will work fine here. I’ve used all sorts over the years – Marie, Arrowroot (featured in today’s recipe), Graham crackers, scotch fingers. I once even made this with chocolate Oreo cookies by scraping the filling off!! (It was an emergency and it was darn delicious!)

It’s not a hack

This is one of those recipes that is not a “hack”, but rather an incidental side benefit is that it can be made without dirtying a single bowl. I would make these even if I had to use a bowl to make them!

So keep this one tucked away for one of those days when you’re in a rush and you’ve promised to make a sweet treat for your family or friends!! – Nagi x

Watch how to make it

No-bowl Chocolate Nut Bars

Recipe video above. Not a single bowl is required to make these bars! Everything is put together right in the cake pan. Hot contender for the world's best emergency baked goodie!

Tastes: caramel-y, chewy, chocolatey and peanuty. Like a caramel slice but with peanuts – and much faster to make!

Course Sweet

Cuisine Western

Keyword chocolate nut bars

Prep Time 10

Cook Time 30

Cooling 3

Total Time 3 40

Servings

Calories 294cal

Author Nagi | RecipeTin Eats

Ingredients

100g (7 tbsp) unsalted butter , cut into a few chunks
1 cup (100g) plain biscuits, crushed (eg. Marie, Arrowroot, digestives, Graham crackers – Note 1)
1 cup desiccated coconut (unsweetened)
1 cup unsalted peanuts , or other nuts of choice (Note 2)
1 cup dark choc chips (US: semi-sweet chips) (Note 2)
395g (14 oz) (1 can) sweetened condensed milk (Note 3)

Cups – Metric

Instructions

Preheat oven to 180C/350F (160C fan-forced)
Line pan – Lightly spray a 20cm/8" square pan with oil then press in a sheet of paper (no need to be meticulous here).
Melt butter – Place the butter in the pan then melt in the oven for 5 minutes.
Biscuit base – Swirl pan to spread butter then sprinkle over crushed biscuits. Spread then gently press down (again, I am not meticulous about evenness here).
Layer – Scatter over the coconut, followed by about 2/3 of the peanuts and choc chips (reserve some for the top). Pour over condensed milk, spread for even coverage. Top with remaining nuts and chocolate chips.
Bake for 30 minutes or until the edge of the surface is golden brown.
Fully cool before cutting (3 hours on counter, or 1 hr counter + 1 hr fridge). Remove using paper overhang then cut and eat!

Notes

1. Biscuits/cookies – Use any plain normal biscuits but not biscuits like wafers or “cakey” soft biscuits. I have even scraped the filling out of Oreo biscuits!I crush in a ziplock bag using a rolling pin. Very therapeutic! You could also use a food processor or nutribullet.

1 cup of crushed biscuits =100g = around 11 Graham Crackers (US) or 11 Anne Marie Biscuits (Australia).

2. Add-ins – Use what you want! Other nuts (roughly chop large ones), seeds, dried fruit, oats. YUM!

3. Condensed milk is a sweetened milk that’s thick like syrup, sold in the long-life milk section of grocery stores. Holds the whole thing together so do not recommend substituting.

4. Store in an airtight container, preferably in the fridge (will last longer) for up to 5 days. Best eaten at room temp!

Recipe source – Pretty sure it’s originally from an old Women’s Weekly magazine! But the quantities have been tweaked over time to my own.

Nutrition per slice.

Nutrition

Originally published way back in September 2015. Republished with a brand new video and photos by reader request!

Life of Dozer

New house. New shoot studio. Same scavenger.

SaveSave

The post No-bowl Chocolate Nut Bars appeared first on RecipeTin Eats.

Raspberry Jam Oat Bars

Nagi — Thu, 16 Mar 2023 10:56:25 +0000

The charm of a crumble pie but in convenient hand-held form, Raspberry Jam Oat Bars have a buttery oatmeal biscuit base, a layer of jam, then topped with a crumble. Love how the same mixture is used for the base and crumbly topping. Handy – and fast to make!

Easy raspberry jam oat bars

These are deliciously buttery crumble bars that are perfect for any occasion. You’ll love the combination of the sweet fruity jam filling sandwiched between the oatmeal cookie base and the crumbly golden topping.

And you’ll especially love how quick these are to get in the oven! Similar jam bar recipes call for softened butter to be creamed with an electric beater (like for oatmeal cookies) or rubbed into flour using your fingers (like for shortbread).

In contrast, my recipe starts with melted butter which is just mixed with a wooden spoon with oats, flour etc. I’ve made it the standard way, and my way, and the difference is barely discernible.

So my easier way it is!

What goes in raspberry jam oat bars

While these are made with raspberry jam, it can be made with any jam flavour your heart desires. Strawberry, blueberry, marmalade, apricot!

Jam – As noted above, any flavour jam you want can be used! I used raspberry.
Rolled oats – Not quick oats or steel-cut oats. Just plain traditional oats.
Flour – Just plain / all purpose flour. Wholemeal / wholewheat flour will work too. I haven’t tried with gluten-free flour or almond meal (ground almonds).
Butter – Unsalted butter. No need to bring to room temperature as we will melt it.
Sugar – Brown sugar adds lovely caramel-y flavour to the base. However, if you’re out, white sugar can be substituted.
Egg – A large one, from a carton labelled with the size “large”. Industry standard is 55 – 60g / 2 oz each.
Baking powder – Just 1/2 teaspoons adds a bit of lift. It doesn’t make the biscuit base cake, it just prevents it from baking into a concrete block.
Salt – Just a pinch, to bring out the other flavours. It doesn’t make it salty.

The making part – quick & easy!

One oats biscuit mixture is used for the base and the crumbly topping. Convenient!

Oat cookie mixture – Melt the butter in a bowl in the microwave. Mix in sugar, then egg, then the flour, oats, baking powder and salt.
Spread in pan – Line a 20cm/8″ square metal pan with paper with overhang to make it easy to lift out later. Spread 1 1/2 cups of the oat mixture across the base. I partially spread it out using a wooden spoon, semi cutting / pressing the clumps. Then I finish it with my hands.
Press the base in firmly and make the surface reasonably smooth. We’re making a rustic dish here, so no need to go to town on an ultra smooth surface.
Spread jam across the surface. If your jam is a bit firm jelly-like, you might want to warm it up briefly to make it easier to spread.
Crumble remaining oat mixture across the surface using your fingers.
Bake for 30 minutes at 200°C/400°F (180°C fan-forced) or until the surface is golden. Cool in the pan before lifting out using the overhang paper and cutting into 16 squares.
TIP to speed up the cooling: cool 30 minutes on the counter, 30 minutes in fridge.

These really might be one of the fastest bars ever to make. Well, the 5 Ingredient Chocolate Peanut Butter Bars are a hot contender for the World’s Speediest Bars too.

Tuck them into lunch boxes. Take them to book club. Serve them for afternoon tea.

Or, for something different, serve them as dessert, warm like apple crumble with a scoop of vanilla ice cream on top. YES! – Nagi x

PS Those caramelised bits along the edges are the BEST. Like a chewy candy. I’ll fight you for them!

Watch how to make it

Easiest Ever Raspberry Jam Bars

Recipe video above. The charm of a crumble pie but in convenient hand-held form, Raspberry Jam Oat Bars have a buttery oatmeal base, a layer of jam, then topped with a crumble. Love how the same mixture is used for the base and crumbly topping. Handy – and fast to make!

Course Dessert

Cuisine Western

Keyword jam bars, jam oat bars, raspberry bars, raspberry crumble bars

Prep Time 10

Cook Time 30

Coolling 1

Total Time 1 40

Servings

Calories 216cal

Author Nagi | RecipeTin Eats

Ingredients

125g / 1 stick unsalted butter , melted
1/2 cup brown sugar , tightly packed
1 large egg (55-60g / 2 oz)
1 1/2 cups flour (plain / all-purpose)
1 1/2 cups rolled oats (traditional oats, not quick, instant or steel-cut)
1/2 tsp baking powder
Pinch salt
1 cup raspberry jam (or other flavour)

Cups – Metric

Instructions

Preheat oven to 200°C/400°F (180°C fan). Grease a 20cm/8" metal pan with butter then line with baking/parchment paper with overhang (so it can be lifted out once cooked).
Oatmeal cookie base – Melt butter in a microwave proof bowl. Mix in sugar until lump free. Add egg then mix until incorporated. Then add flour, oats, baking powder and salt and mix until you can no longer see flour.
Base – Spread 1 1/2 cups of the mixture in the prepared pan, and press in with your hands. Spread with jam (microwave to loosen, if needed), then use your hands to crumble the remaining mixture over the top (Note 3).
Bake for 30 – 35 minutes or until the top is deep golden. Remove and allow to fully cool in the pan (~ 2 hours) before lifting out of the tin using the baking paper. (Speed things up: 30 min counter, 30 minute fridge)
Cut into 16 squares. Enjoy!

Notes

1. Crumble topping – The mixture will be a bit clumped together so use your fingers to crumble it onto the top.

2. Optional extra: 1/2 cup of chopped nuts into the biscuit mixture.

3. Store in an airtight container for 5 days in the fridge. Bring to room temperature before eating!

Nutrition per slice, assuming 16 slices.

Nutrition

Originally published July 2016, in the days before I learned how to make recipe videos! Updated March 2023 with a recipe video, sparkling new photos and much needed clean up of the writing.

Similar format sweet things

Because I do have a soft spot for hand-held goodies.

Apple Crumble Bars

Chocolate Peanut Butter Bars

Fresh Strawberry Bars

Easy Lemon Bars

No-bowl Chocolate Nut Bars

Blueberry Cheesecake Bars

Easy Chocolate Brownies – best ever, super fudgy!

Slices & Bars

Life of Dozer

Normally I update this section with current Dozer happenings, but I though you might like this from the original publication date – Dozer suspiciously sniffing a runaway raspberry, disappointed he didn’t get to taste test the Raspberry Bars!

The post Raspberry Jam Oat Bars appeared first on RecipeTin Eats.

Flourless Chocolate Brownies (gluten free)

Nagi — Fri, 22 Jul 2022 08:30:00 +0000

Like my flourless chocolate cake, I make these Flourless Chocolate Brownies even when I’m not after a gluten free dessert because they’re that good! Using almond meal instead of flour adds lovely undertones of nuttiness as well as guaranteeing they’ll be fudgy and moist.

One bowl, quick, easy and impossible to stuff up!

Flourless Chocolate Brownies

I don’t think of these as gluten-free brownies. Rather, I tell people they are flourless chocolate brownies made with almond meal instead of flour, so they happen to be gluten-free.

And unlike regular brownies made with flour, these flourless brownies are virtually impossible to overcook to the point that you lose that desirable fudginess that we all know and love about brownies.

Win, win!

However, please note. If you ask me to choose between these flourless brownies and classic brownies, I’ll plead the fifth. There’s enough space in this world for both!! (A phrase I often use for competing food-love-interests).

What goes in gluten-free brownies

Here’s what you need to make these gluten-free brownies:

Almond meal / ground almonds (same thing) – this is finely blitzed raw, whole almonds in powder form, used in place of flour to add a beautifully nutty flavour to baked goods (like in this very popular Orange Cake and Flourless Chocolate Cake). It makes them ultra moist and also gluten-free.
Find it in the baking section, dried fruit and nut section or health food section of grocery stores.
Making your own: Blitz whole, raw unsalted almonds until powdered.
Almond flour is slightly different but can be used. Brownie texture will probably be a bit more cake-like (almond flour is made with blanched peeled almonds, no skin, and is finer) and a less pronounced almond flavour.
Rice flour – This is ground rice, widely available these days at everyday grocery stores. It takes the place of flour in this recipe to give the brownies a bit of much needed structure compared to using just almond meal.
Note however that some brands (like McKenzie’s in Australia) are not fully ground into a fine powder and sometimes have a tiny bit of a grit in them. Not a big deal in this recipe, but I prefer using Asian brands as they never seem to have this problem (Asian aisle, Harris Farms in Australia, Asian stores).
Chocolate – Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate. Though actually, Lindt chocolate bars work great, not all eating chocolate does so that’s why I generally don’t recommend it!
Butter – No need to soften it as it is melted with the chocolate.
Large eggs – Use eggs sold in cartons labelled “large eggs” which are 55 – 60g / 2 oz each. This is an industry standard. If you don’t have eggs this size, crack eggs in a bowl, whisk then measure out 90 ml / 100 grams.
Sugar – I like to use brown sugar as it adds a bit of caramely flavour to the brownies. But white sugar works just fine here.
Vanilla – Extract is better quality and flavour than imitation vanilla.
Salt – Generally good practice in baking to include a touch of salt as it brings out the flavour of other ingredients. It doesn’t make these brownies salty!

How to make flourless chocolate brownies

Nice and easy – one bowl and just a wooden spoon!

Melt the butter and chocolate in a heatproof bowl. I do this in the microwave – 3 x 30 second bursts on high, stirring in between, until melted and smooth.
Mix well until smooth, then let it cool for 5 minutes just to be sure we don’t accidentally cook the eggs!
Vanilla, sugar, eggs – Stir in the vanilla and sugar, then mix the eggs in until incorporated and the batter is smooth.
Add dry ingredients – Mix in the almond meal and rice flour.
Bake – Pour into the prepared pan, smooth the surface then bake for 25 minutes or until a toothpick inserted into the centre comes out clean but still a bit wet. You want it to be moist because that means the brownie is still fudgy! Note however that flourless brownies are far more forgiving than brownies made with flour as the absence of flour makes it hard to overcook them to the point of drying out.
Cool in the pan for at least 30 minutes before using the paper overhang to lift the brownie out of the pan. Then fully cool on a rack before cutting to serve.
Cutting / serving hot v cooled – Fudgy brownies are difficult to cut when warm as they are too gooey. It is best to fully cool to room temperature before slicing. Better yet, for best results, refrigerate so it firms up, slice when cold so you get neat squares. Then allow to fully come to room temperature before serving. This way, you get perfect neat slices but the same gooey eating experience!

Also, close up proof that even though these are flourless brownies, you’ll get the signature crackly brownie surface that we all know and love:

And proof of fudgy insides:

YUM.

I see these fudgy beauties in your future. Very near future, in fact. Like – this weekend.

Then after you’ve made them, come back and tell me how much you loved them!!! 😇 – Nagi x

Watch how to make it

Flourless Chocolate Brownies (gluten free)

Recipe video above. Like my flourless chocolate cake, I make these Flourless Chocolate Brownies even when I’m not after a gluten free dessert because they’re that good! Using almond meal instead of flour adds lovely undertones of nuttiness as well as guaranteeing they'll be fudgy and moist.

Very easy, forgiving recipe, hard to stuff up. See note for scaling up. See all my gluten free recipe here.

Course Dessert

Cuisine Western

Keyword almond meal brownies, flourless brownies, gluten free brownies, gluten free dessert

Prep Time 15

Cook Time 25

Total Time 40

Servings pieces

Calories 190cal

Author Nagi

Ingredients

1 cup dark chocolate chips or melts / semi-sweet chocolate (Note 1)
85 g / 6 tbsp unsalted butter , cut into 1 cm / 1/2" cubes
1/4 tsp cooking/kosher salt
3/4 cup brown sugar (sub white)
1 tsp vanilla extract
2 large eggs (55-60g / 2 oz each)
2/3 cup almond meal / ground almonds (or almond flour, Note 2)
1/3 cup rice flour (Note 3)

Cups – Metric

Instructions

Preheat the oven to 180°C / 325°F (160°C fan-forced) with a rack in the lower third of the oven.
Preparation: Grease and line a 20cm / 8" square pan with baking paper (parchment paper) with excess overhang so it's easy to lift out the brownie when cooked.
Melt butter and chocolate: Place chocolate, butter and salt in a heatproof bowl. Microwave in 3 x 30 second bursts on high, mixing in between, until melted and smooth. You could also do this over simmering water on the stove.
Cool 5 minutes: Mix well to combine the chocolate and butter then leave to cool for 5 minutes.
Add vanilla, sugar and eggs: Stir in the vanilla and sugar. Crack the eggs straight into the bowl, and stir until combined.
Add dry: Add almond meal and rice flour, and mix very well until fully combined.
Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. You want it to be moist!
Cool and serve: Cool brownies for at least 30 minutes in the pan. Remove the brownie by holding the edges of the baking paper, fully cool on a rack. Then cut into squares (3 x 3 for gigantic ones, 4 x 4 for sensible ones). See Note 4 for more cutting tips.

Notes

1. Chocolate – Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate. Though actually, Lindt chocolate bars work great, not all eating chocolate does so that’s why I generally don’t recommend it!

2. Almond meal / ground almonds (same thing) – finely blitzed raw, whole almonds in powder form. Find it in the dried fruit and nut section or health food section of grocery stores. Making your own: Blitz whole, raw unsalted almonds until powdered.

Almond flour is slightly different but can be used. Brownie texture will probably be slightly more fine (almond flour is made with blanched peeled almonds, no skin).

3. Rice flour – Ground rice, widely available these days at everyday grocery stores. Gives these brownies a bit of much needed structure compared to using just almond meal. Note however that some brands (like McKenzie’s in Australia) are not fully ground into a fine powder and sometimes have a tiny bit of a grit in them. Not a big deal in this recipe, but I prefer using Asian brands as they never seem to have this problem (Asian aisle, Harris Farms in Australia, Asian stores)

4. Cutting – Fudgy brownies are difficult to cut when warm as they are too gooey. Best to cool to room temp before slicing. For best results, refrigerate so it firms up, slice when cold so you get neat squares. Then allow to fully come to room temperature before serving. This way, you get perfect neat slices but the same gooey eating experience!

5. To scale up, use multiple pans. Don’t try to cook a big batch in a larger pan than an 20cm/8″ square pan otherwise the sides will overcook while the middle will be undercooked (as I found out first hand!).

6. Storage – Keeps in an airtight container for 5 days, though if it’s quite warm where you are, best to keep in the fridge and bring to room temp before eating.

7. Nutrition per slice.

Nutrition

Recipe originally published May 2014. Updated with much needed new photos and a video, plus the all important Life of Dozer section! No change to recipe – perfect as is. 😇

Life of Dozer

Massage balls to work knots out of my back regularly go missing around here….SaveSave

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