The brownie itself is pretty easy to make and doesn’t taste as nutty as you would expect from something that is mostly ground almonds. The texture is gorgeous too – very cakey and gooey with a crisp outer shell. Glorious! For my Mum’s batch, I added whole almonds, chopped pecans and chunks of chocolate but they’re just as delicious plain.
175g dark chocolate
2 tbsp filter coffee or espresso, optional
125g ground almonds
3 large eggs
200g caster sugar
90g unsalted butter
1 tsp baking powder
1 tsp vanilla extract
- Preheat oven to 180C.
- Break chocolate into chunks and melt with butter over a pan of boiling water then add the coffee if you're using.
- In a separate bowl, whisk the sugar and eggs together until creamy. Stir the chocolate mixture in until combined.
- Mix the almonds and baking powder and then fold then into the chocolatey, eggy mix.
- Bake for 45 minutes until firm on top and it is piping hot throughout (sink a skewer into the middle to make sure). Sometimes this doesn't set completely when hot but firms up when it has cooled.
Tips: Delicious with chopped nuts or chocolate chips as mentioned above. I’ve made these with Green & Black’s Cherry chocolate which is gorgeous too – ring the changes by using your favourite chocolate.
*I have a natural contempt of such ‘Halmark Holidays’ and always feel torn – I want to show my Mum that I appreciate her but don’t want to do along with something that the card companies have invented to make money. Hence, I try to go with homemade presents where I can.