I’ve been working on this brownie recipe for a while now and I feel like it is at the perfect stage to share, I make this brownie a lot- it’s my go to bake if I’m asked to take a dessert or baked good somewhere. I think what makes these different and more scrumptious than other recipes I’ve tried is the inclusion of ground almonds… It makes them super moist and tasty!
It’s good because you can make ahead and if you want a warm brownie for a pudding then you can just pop it in the oven or the microwave for a short time to heat it up!
These are quite rich due to the amount of chocolate in them so I do tend to cut them in to a half size of what is shown in the picture, the size in the picture is from cutting the bake in to 9 squares.
These taste amazing just on their own but also with pouring double (heavy) cream, whipped cream, ice cream, fruit etc etc, the list goes on…
So, here’s the recipe!
- 200gof butter (salted or unsalted)
- 200gof dark chocolate
- 100g caster sugar
- 175g demerara sugar
- 3 large eggs
- 50g cocoa powder
- 100g plain flour
- 25g ground almonds
- 1 tsp vanilla extract
- 100g white/ milk or dark chocolate to your taste- I used 50g of milk and 50g of white in the photo version
- Melt the butter and the initial 200g dark chocolate in a ban marie / microwave / in a saucepan over a VERY low heat (if you are brave)
- Whilst that is melting, mix the sugars and eggs in an electric mixer or with an electric mix until it is thick and creamy like a milkshake, this can take a bit of time but you'll know when it gets super thick that it's ready
- Let the choccy and butter mixture cool down a bit and then mix in to the milkshake mixture
- Add in your vanilla extract and all the dry ingredients and mix together
- Line a baking tin, I use a square baking tin, spray it with fry light and as a cheat option use two 2lb loaf liners to fill the tin, then another spray of the fry light
- Pour the mixture in to the tin
- Bake at 180 / 160 fan for 25 minutes
- It will still look a bit wobbly when you take it out, if you prefer a more 'cakey' / firm brownie, cook for another 5 - 10 mins, but be careful not to let the top catch
- Let the brownies completely cool in the tin (I sit the tin on a wire rack)
- Cut to the size you fancy and serve!
I would love to see snaps of your bakes if you decide to make these- tag me on twitter, @juderivers or #juderiversbakes