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Flourless Chocolate Brownies

8 oz. chocolate (She recommends semi-sweet, but I used Ghiradelli's bitter-sweet chocolate which is really, really dark)

• 1 cup butter
• 1 cup sugar
• 2 teaspoons vanilla extract
• 3 eggs, beaten
• 1 1/2 cups ground almonds
• 1 cup chopped walnuts

Preheat the oven to 325 degrees Fahrenheit.

Over low heat in a heavy saucepan melt butter and chocolate together.

Take the pan off heat and add the sugar and vanilla. Let the mixture cool a little.

Beat the eggs into the pan with the ground almonds (I measured the almonds first and then ground them in a mini-processor and it worked fine. Mine were a bit mealy, so I recommend that when you think the almonds are done grounding and you can't get them any finer, grind them for about 30 more seconds.)

Turn batter into a 9-inch square baking pan and bake fr 25-30 minutes (I baked mine for 35) by which time the edges and most of the top will have set but it will still be a bit wiggly in the middle when shook. Allow to cool and then cut into 16 (or, if like me, 9) pieces and serve. Brownies will be a bit fudgy and gooey - not at all cakelike.