Picture by Rebecca Bernstein
Little ones will not only love the taste of these go0ey brownies but will have heaps of fun making them, too.
Serves 12
Preparation Time: 20 minutes
Cooking Time: 25 minutes
What You’ll Need:
- 175g unsalted butter
- 220g unrefined, golden caster sugar
- 3 free-range eggs
- 200g 70% dark chocolate
- 50g plain flour
- 50g ground almonds
- 60g cocoa powder
- 1/2 tsp baking powder
- Pinch of salt
- A handful of flaked almonds
What To Do:
- Break up the dark chocolate into a small bowl and place this over a pan of simmering water and leave to melt.
- While the chocolate is melting, put the butter and sugar in a food processor and blitz until the butter is smooth and creamy and completely combined with the sugar. With the food processor still whizzing, break each egg, one at a time, into the butter and allow it to mix thoroughly before adding the next egg. If the mixture splits a bit, do not worry.
- Scrape out the butter mixture into a large-ish bowl and once the chocolate is completely melted, pour on top of the butter mixture and give it a good stir.
- Sift your flour, cocoa powder, ground almonds, and baking powder into the chocolate mix and again, stir well so all the flour is completely mixed it. Add a pinch of salt and combine.
- Line a roasting tin (which is approx 28cm by 16cm) with greaseproof paper and pour in the chocolate mix. Sprinkle with flaked almonds – as many as you like.
- Pop in the oven at 180C/ gas mark 4 for 25 minutes, or until the surface of the brownies has formed a slight crust but is still slightly wobblely in the middle.
- Leave in the tin to cool for a good half hour; if you can bear the temptation, that is.
- Slice the brownies into 12 sections, pop on a plate, dust with icing sugar, then enjoy.
These brownies keep for a good 5 days if kept in an air tight container (often they taste even better the next day) and they freeze very well.
Recipe by Fleur Sladen @ thefoodstork.com.