I usually make these with walnuts, but I’m trying to limit how much I go out at the moment. So almonds took their place, as this was what was in the cupboard.
These are more of a cakey, than a fudgey brownie. I don’t mind this at all. I’ve never met a brownie I didn’t like!
They also freeze really well (if any actually survive). I love one with a cup of coffee, but they also make a great dessert served warm with ice cream.
250ml Melted butter
250 Grams Sugar
60 Grams Cocoa powder
200 Grams Plain flour
60 Grams Almonds (chopped)
1/2 Tsp Salt
1/2 Tsp Baking powder
- Preheat your oven to 180 degrees, and line a 9in x 13in baking tin
- Combine all the dry ingredients and nuts in one bowl
- Add the eggs and melted butter, and mix until through combined
- Transfer the batter to the lined baking, and bake for 25 minutes.