Chocolate and salted almond brownies

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.

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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

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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.

Chocolate torte

by Shaun Hill

Orange and almond polenta bundt cake

by Chantelle Nicholson

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by Emanuele Scarello

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by Paul A Young

by Paul Ainsworth

by Adam Stokes

by Shaun Rankin

by Marcus Wareing

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by Galton Blackiston