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Rich and chocolaty brownies recipe without flour but with lots of chocolate and nuts. This is a Swiss recipe that is simple and tasty. When bringing something to an invited event, brownies are always a welcome treat. It's like serving smiles :)


  • 225 g bitter chocolate (min 70% cacao), cut in pieces
  • 225 g butter (in U.S.A: use European butter, for example Irish butter)
  • 165 g sugar
  • 2 tsp vanilla sugar (or bourbon vanilla)
  • 3 eggs
  • 150 g almonds, grated
  • 100 g walnuts, chopped

Slowly melt the chocolate with the butter at super low flame in a pan (best pans are stainless steal with a heavy bottom – make sure it only melts down but does not get really hot.)

Remove the pan from the flame and mix in the sugar and vanilla sugar.

Preheat the oven to 340ºF (170ºC)

Make sure the mixture is not too hot for the eggs, maybe let the chocolate mixture cool down a bit.

Mix in the eggs, almonds and walnuts and pour the mixture into a square form of ca 9 x 9 inch (24 x 24 cm), or in pastry paper forms, and bake for 25 – 30 minutes – the outside nicely baked and the inside still moist. When using pastry paper forms the baking time is maximum 27 minutes.

Let it cool a bit, then cut into 16 pieces (3 horizontal, 3 vertical cuts) and put your freshly baked brownies on a tray.


I have noticed that the content of cacao in many brands' chocolate has dropped over the years. The Swiss Migros' Kochschokolade contains only 46% cacao. Denner's Noir contains 72% and is the better choice.

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In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

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