Chocolate brownies is a recipe that actually benefits from having no flour, as it means they are more sticky and deliciously chocolatey – and much less likely to turn into cake in the oven. And of course it means that I can eat as many as I like, without gluten guilt. Thank you Nigella!

I never put the walnuts in chocolate brownies because I just think they get in the way of more chocolate, so these had added chocolate chips instead. These stayed together surpisingly well for a flourless recipe and didn’t crumble too much when being cut.

Recipe by Nigella Lawson

FOR THE BROWNIE:

• 225g dark chocolate, 70% cocoa solids
• 225g butter
• 2 teaspoons vanilla extract
• 200g caster sugar
• 3 eggs, beaten
• 150g ground almonds
• 100g chopped walnuts

1. For the brownie:
2. Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
3. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
4. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
5. Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.