Flourless Chocolate Brownie With Warm Dark Chocolate Sauce

• FOR THE BROWNIE:
• 10 ounces, weight Semi-Sweet Chocolate Chips
• 1 cup Butter (salted)
• 1 cup Sugar
• 2 teaspoons Vanilla
• 1-3/4 cup Pecan Meal (almond Meal May Be Substituted)
• 3 whole Large Eggs, Beaten
• FOR THE WARM DARK CHOCOLATE SAUCE:
• 3 ounces, weight Dark Chocolate (I Used 70% Cocoa, But A Semi-sweet Would Be Nice Too, If You're Not A Dark Chocolate Fan.)
• 1/2 cups Heavy Cream
• 1 Tablespoon Strong Coffee
• 1 Tablespoon Honey
• FOR THE OPTIONAL TOPPINGS:
• Toasted Coconut
• Vanilla Ice Cream

1. For the brownie:
2. Preheat oven to 325u0b0F and line a 9x9" baking pan with aluminum foil, or coat with butter or cooking spray.
3. In a saucepan over medium-low heat, gradually melt the chocolate with the butter, stirring until smooth. Remove from heat, stir in the sugar and vanilla, and allow mixture to cool a little.
4. Whisk in the pecan meal and beaten eggs until combined well.
5. Pour mixture into a baking pan and bake for 25-30 minutes.
6. Let cool for a few minutes before cutting.
7. For the warm dark chocolate sauce:
8. Add all ingredients to a heavy-bottomed saucepan, and heat over low to melt chocolate and warm mixture. Whisk until smooth.
9. Serve warm. Refrigerate any leftovers; re-warm stovetop or in microwave.
10. Optional: top with vanilla ice cream, toasted coconut or other favorite toppings.
11. (Recipe adapted from Nigella Lawson's Nigella Express.)

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Taken from tastykitchen.com/recipes/desserts/flourless-chocolate-brownie-with-warm-dark-chocolate-sauce/ (may not work)