Chocolate and almond brownies

  

These rich chocolate brownies are the ultimate in kindness from the kitchen.

Preparation Time

20 minutes

Cooking Time

35 minutes

Makes

12

Ingredients

• Melted butter, to grease
• 150g butter
• 150g dark cooking chocolate, coarsely chopped
• 130g (3/4 cup) blanched almonds, coarsely chopped
• 3 eggs, lightly whisked
• 270g (1 1/4 cups) caster sugar
• 60ml (1/4 cup) golden syrup
• 30g (1/4 cup) cocoa powder
• 75g (1/2 cup) plain flour
• 55g (1/2 cup) almond meal
• 125g (1/2 cup) sour cream
• Vanilla ice-cream or double cream, to serve

Method

1. Preheat oven to 160°C. Brush a 20 x 30cm (base measurement) slice pan with melted butter to grease. Line the base and sides with non-stick baking paper.
2. Melt the butter in a saucepan over medium heat. Remove from heat. Add the chocolate and use a metal spoon to stir until the chocolate melts and is smooth. Transfer to a large bowl.
3. Spread the almonds over a baking tray. Bake in oven for 6-8 minutes or until toasted. Set aside to cool.
4. Add the egg, sugar and golden syrup to the chocolate mixture. Stir until well combined. Sift the cocoa powder and flour over the egg mixture. Add the almond meal and sour cream, and fold until well combined.
5. Stir in half the toasted almonds. Spread the mixture over the base of the prepared pan. Top with remaining almonds. Bake in oven for 25 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside for 5 minutes to cool.
6. Cut into squares. Serve warm with ice-cream or cream.

Notes

Nutritional information is per brownie and does not include ice-cream or cream. Serving tip: Preheat oven to 160°C. Reheat in pan or on a baking tray in oven for 10 minutes. To reheat 1 brownie, place on a microwave-safe plate. Cover with plastic wrap. Heat on high/800watts/100% for 30 seconds.