175 g unsalted butter
220 g unrefined olden caster sugar
3 free-range eggs
200 g 70% dark chocolate
50 g plain flour
50 g round almonds
60 g cocoa powder
1/2 teaspoon baking powder
pinch of salt
A handful of flaked almonds
Break up the dark chocolate into a small bowl and place this over a pan of simmering water and leave to melt.
While the chocolate is melting, put the butter and sugar in a food processor and blitz until the butter is smooth and creamy and completely combined with the sugar.
With the food processor still whizzing, break each egg, one at a time, into the butter and allow it to mix thoroughly before adding the next egg. If the mixture splits a bit, do not worry.
Scrape out the butter mixture into a largish bowl and once the chocolate is completely melted pour on top of the butter mixture and give it a good stir.
Sift your flour, cocoa powder, ground almonds and baking powder into the chocolate mix and again, stir well so all the flour is completely mixed in. Add a pinch of salt and combine.
Line a roasting tin (which is approx 28cmx16cm) with greaseproof paper and pout in the chocolate mix. Sprinkle with flaked almonds - as many as you like.
Pop in the oven at 180C for 25 minutes or until the surface of the brownies has formed a slight crust but is still slightly wobbly in the middle.
Leave in the tin to cool for a good half hour; if you can bear the temptation.
Slice the brownies into 12 sections, pop on a plate, dust with icing sugar then enjoy.Recipe, Food Stork.