Chocolate and salt make an exciting pairing, offset here by sweet almonds. A devastatingly good petit four to round off a party in style

Heat the oil in a pan and fry the almonds until browned, then season with salt and leave to cool
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
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
Melting chocolate
To melt the chocolate break it into pieces, put it in a bowl and rest the bowl on a saucepan of simmering water over a low heat. Make sure that the water doesn't touch the bottom of the bowl
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
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
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To plate

  • 16 blanched almonds
  • 4 sheets of gold leaf


  • 1 tbsp of oil
  • 100g of blanched almonds
  • 225g of caster sugar
  • 3 eggs
  • 160g of unsalted butter
  • 55g of plain flour, sieved
  • 55g of cocoa powder
  • 200g of dark chocolate
  • 100g of milk chocolate
  • cocoa powder for dusting
  • salt


  1. 22cm square baking tin

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Frances Atkins includes salted almonds in her chocolate brownies, making a gorgeously decadent petit four

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