Chewy, sticky and unctuous. Perfect with a strong coffee …
You need –
200g dark chocolate (the best you can find)
250g caster sugar
3 large eggs
1tsp vanilla extract
200g ground almonds
A 26cm x 21cm approx roasting tin lined with foil or non-stick baking paper
What you need to do …
Preheat your oven to gas mark 4.
Melt the butter and chocolate together in a heavy bottomed saucepan and allow to cool slightly. Whisk together the eggs, sugar and vanilla extract. Whisk the chocolatey butter into the egg mixture and fold in the almonds. Pour the mixture into your tin and bake for approximately 40 minutes until set but not firm – you want these brownies to have a good bit of squidge! You’ll know they are ready when the top of the brownies look dry but a sharp knife comes out with a few crumbs when pushed into the centre. Cooking times vary depending on your oven so you may need to experiment.
Allow to cool before cutting into squares and enjoy!