Makes 12

These brownies are the ultimate in true indulgence.  Follow this recipe and I promise you have never tasted a brownie as good!  Loved by kids, savoured by adults!


  • 150g unsalted butter
  • 180g golden caster sugar
  • 2 large free-range eggs
  • 150g 70% dark chocolate
  • pinch of flaked sea salt
  • 35g plain flour
  • 35g ground almonds
  • 35g good quality cocoa powder
  • ½ teaspoon baking powder
  • 1 tablespoon flaked almonds

Break up the dark chocolate into a small bowl and place this over a pan of simmering water to leave to melt.  When it has melted, add a good pinch of flaked sea salt.

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 the flour, cocoa powder and baking powder into the chocolate mix.  Add the ground almonds.  Stir well so all the flour is completely mixed in.

Line a roasting tin (about 28cm x 16cm) with greaseproof paper and pour in the chocolate mixture.  Sprinkle the surface with flaked almonds – as many as you like.

Pop the brownies in the oven at 180c and bake for 25 minutes or until the surface of the brownies has formed a crust but is still slightly wobbly in the middle.

Leave the brownies to cool in the tin for a good half hour – if you can bear the temptation!

Slice the brownies into 12 sections, pop on a plate and dust with icing sugar then enjoy.

Best wishes, Fleur & The Food Stork Team
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