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Chocolate and salted almond brownies
Item 1 of 1
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
Metric
Imperial
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
SAVE RECIPE
Equipment
- 22cm square baking tin
Method
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
First published in 2015
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