I've mentioned on my blog before that I am not one for chocolate. Don't get me wrong, if you presented me with a box of chocolates I would happily accept them, but the truth is it would be for my husband - the chocoholic. Many of the chocolate recipes that have appeared on my blog are because of his sweet tooth.
I have to admit though, that the last couple of days I have been wanting to sink my gnashers into some deeply rich brownies. So no more imagining or thinking about it, I got to work on these indulgent bites.
I don't think it was just me wanting them, look at Owly getting more than an eye full. Mmm I don't know if I want to share them, but I may have no choice.
I can foresee these not lasting the weekend.
For a contrast in textures, these dense and chewy chocolate brownies are embedded with a scattering of flaked almonds.
Makes 1 x 8 inch square tin (About 6 - 9 pieces)
140g dark chocolate
55g unsalted butter
2 medium eggs
170g dark soft brown sugar
1 teaspoon vanilla extract
85g plain flour
¼ teaspoon baking powder
¼ teaspoon salt
25g flaked almonds for the topping
Heat oven to Gas Mark 4.
Melt the chocolate, butter and sugar in a bain marie (or a bowl suspended over a pan of simmering
water). Remove from the heat and allow to cool a little, then beat in the eggs.
Stir in the sifted flour, baking powder and salt. Pour into the tin. Sprinkle the flaked almonds over evenly. Bake on middle shelf for 30 – 35 minutes, until springy in the centre but firm
around the edges. Allow to cool in tin before slicing up and serving. Adapted very slightly from Gaia’s Kitchen by Julia Ponsonby and friends
at Schumacher College