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Chocolate and salted almond brownies

Chocolate and salted almond brownies

PT1H30M

1
Heat the oil in a pan and fry the almonds until browned, then season with salt and leave to cool
  • 1 tbsp of oil
  • 100g of blanched almonds
  • salt
2
Heat the oven to 170°C/Gas mark 3. Cream the sugar and eggs together. Melt the butter and stir this in with the flour and cocoa
  • 225g of caster sugar
  • 3 eggs
  • 160g of unsalted butter
  • 55g of plain flour, sieved
  • 55g of cocoa powder
3
Melt the chocolate in a microwave or over a pan of simmering water. Add the melted chocolate and salted almonds to the cream mixture and stir in
  • 200g of dark chocolate
  • 100g of milk chocolate
4
Tip the mixture into a 22cm square baking tin tray lined with silicone paper, level the top and bake for 30 - 40 minutes. Leave to cool
5
Cut into small squares and dust with cocoa powder. Arrange on a serving plate and top with a whole almond per square and a little fleck of gold leaf
  • cocoa powder for dusting
  • 16 blanched almonds
  • 4 sheets of gold leaf

Ingredients

Metric

Imperial

  • To plate

  • Brownies

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    Chocolate and salted almond brownies

     
     

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