Chocolate & Almond Brownies


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.

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