Chocolate and salted almond brownies

Frances Atkins

Petit four
easy
8
1 hour 30 minutes

PT1H30M

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

First published in 2015

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Ingredients

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To plate

16 blanched almonds
4 sheets of gold leaf

Brownies

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

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22cm square baking tin

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

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

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

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

cocoa powder for dusting
16 blanched almonds
4 sheets of gold leaf

First published in 2015

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Frances Atkins

Frances Atkins creates imaginative, spirited and beautifully executed food inspired by the stunning landscape of the surrounding Yorkshire Dales.

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