Nigella Lawson - Flourless Chocolate Brownies; Monday, 12 Nov 2007 INGREDIENTS 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 For the sauce: 75g dark chocolate, 70% cocoa solids 125ml double cream 2 x 15ml tablespoons Camp coffee or 2 teaspoons instant espresso powder dissolved in 2 tablespoons water 1 x 15ml tablespoon golden syrup Serving Size : Makes 16 squares METHOD 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 2530 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. 6.For the sauce: 7.Break up the chocolate and put into a heavy-based saucepan. 8.Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together. 9.Once everything has melted, stir well, take off the heat and pour into a jug to serve.

NIGELLA LAWSON/Forever Summer/BROWN Nigella Lawson takes us on a magic carpet ride through the culinary treasure trove of the Middle-East, starting with Za'tar Chicken With Fatoush Salad: "I make this every other time friends come over in the summer," she says. Next are Figs For 1001 Nights (not a cruel medical remedy, but a heavenly recipe of grilled figs with cinnamon and mascarpone). Her transcontinental journey continues to take in Japan; cold Soba Noodles With Sesame Seeds and a ruby pink, Pepper Seared Tuna. The circuit of the global kitchen is completed somewhere between Sydney and Rome with a deliciously chewy Chocolate and Raspberry Pavlova: "A killer combination".