Prep 30 mins
Cook 30 mins
this recipe is by Tamami, who blogs at Coco&Me, http://www.cocoandme.com/2007/03/04/luxury-brownies-with-secret-recipe, but the version below is created by Clotilde Dusoulier, who blogs at Chocolate&Zucchini: http://chocolateandzucchini.com/archives/2009/01/brownies.php
- 120 g butter, diced
- 230 g good bittersweet chocolate, chopped finely
- 140 g flour
- 40 g unsweetened cocoa powder
- 1 pinch salt
- 80 g whole almond butter
- 250 g unrefined unbleached cane sugar
- 4 eggs
- 200 g mixed nuts, chopped just a little bit (you still want large-ish chunks)
- Note: If you can't find almond butter, or prefer not to use it, just up the butter amount to 200 grams (1 cup minus 2 tablespoons) total.
- Yields 20 to 24 servings.
- Preheat the oven to 180° C (360° F) and line a square 20x20cm (8-by-8-inch) baking pan with parchment paper.
- Melt the butter and chocolate together in a double boiler (or just a heatproof bowl set over a pan of simmering water; make sure the bottom of the bowl does not touch the water), stirring regularly to ensure even melting. Set aside to cool for a few minutes.
- In the meantime, sift together the flour, cocoa powder, and salt.
- Whisk the almond butter and sugar into the chocolate mixture. Add the eggs in one by one, whisking well after each addition. Incorporate the flour mixture, working gently with a spatula, until no trace of flour remains; do not overwork the dough. Save a handful of nuts for decoration, and fold the rest (7 ounces or 1 1/2 cups) into the batter.
- Pour into the prepared pan, level the surface, and sprinkle with the nuts you've set aside.
- Bake for 25 to 30 minutes, until the sides and top are dry to the touch and cracked in places. Let cool completely before cutting, and ideally, leave to rest at room temp, covered with foil, for a few hours or overnight before serving.
Very rich and chocolatey. Because of the almond butter, next time I will try adding a half teaspoon of almond extract because they were a tiny bit bland.