Soft Chocolate Brownies

I was looking for something yummy to make the other day, when came across this recipe in Stéphan Lagorce’s  book “Chocolat”. I reversed the amounts of almonds and flour, and the flour I used was gluten free, but apart from that I was fairly true to the original recipe.

As it turned out, these brownies were just as delicious as I had imagined, it was very hard not to eat them all at once.  

200g dark chocolate

3 eggs

120g caster sugar

130g butter

50g ground almonds

1 ½ tablespoons flour

½ teaspoon of ground cinnamon

120g walnuts

Pre-heat the oven to 180^OC, and grease a small baking tin.

Break up the chocolate into small pieces and melt gently over low heat in a saucepan. Make sure you don’t overheat the chocolate.

Break the eggs into a bowl and stir in the sugar. Mix with an electric mixer until fluffy. Fold in the butter using the electric mixer, it helps if this is soft and at room temperature. Add the almonds, flour and cinnamon and stir. Pour in the melted chocolate and stir until the colour is uniform. Finally chop the walnuts and fold them into the dough.

Pour the dough into the greased tin, place in the oven, and bake for about 25 minutes. The cake will be a bit sticky when coming out of the oven, so allow an hour or two before cutting into pieces and serving.