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.