Triple Chocolate Almond Brownies

Super rich in flavour, dense yet chewy in the middle, those brownies offer the perfect cross between cookies and a cake.

Purposefully made to not be a sweet as traditional brownies whilst retaining all the wonderful flavours you would expect they offer a more intense experience. The chewy middle encapsulated with a crunchy exterior is complimented with the nuts for that pleasing crunch the mouth adores and all backed up with a small tingle from the coffee buzz… could you ask for more.

Ingredients:

  • 150g dark chocolate; roughly chopped
  • 150g caster sugar
  • 115g butter; cubed
  • 100g almonds; roughly chopped
  • 55g plain flour
  • 50g white chocolate; roughly chopped
  • 30g drinking chocolate
  • 2 eggs; beaten
  • 1tbsp instant coffee
  • 1tbsp filtered hot water
  • 1/2tsp vanilla essence

Super rich in flavour, dense yet chewy in the middle, those brownies offer the perfect cross between cookies and a cake.Method:

Preheat the oven to 180C and prepare an 8-inch square tin by lining it with baking paper, unless you, like me, bake in a silicone tray in which case no lining is necessary.

In a heavy bottomed saucepan, over a very low heat melt the butter and dark chocolate slowly. Once melted remove from the heat and add the sugar, stir constantly until it is all dissolved.

Put aside the mixture to cool down.

In a small cup mix together the hot water and instant coffee and again set aside to cool; once cold add the vanilla essence.

Beat the eggs with a fork or whisk in a small bowl or cup.

In yet another bowl sift the flour and drinking chocolate together.

Once your dark chocolate has cooled down to around room temperature pour into a mixing bowl and then add the whisked eggs, the coffee and vanilla mixture and stir the mix until combined.

Fold in your flour and drinking chocolate; finally gently fold in the chopped almonds and white chocolate chunks.

Spread the mixture out evenly in your pre-prepared baking tray and bake for 28-30 minutes or until just set in the middle… avoid over baking as over baked brownies will tend to be dry and hard, I like to check on them once my timer hits the 25-minute mark just to keep a close eye on them.

Remove from the oven and place the tray on a cooling rack to allow them to cool completely.

Cut into your desired serving portion size and enjoy!

Super rich in flavour, dense yet chewy in the middle, those brownies offer the perfect cross between cookie and a cake.

9 thoughts on “Triple Chocolate Almond Brownies

  1. oh wow these look awesome! I like to add a little coffee to my chocolate brownies – it really adds to the chocolate hit.
    Thank you for adding another delicious bake to #Bakeoftheweek x

  2. These brownies look so amazing – and I’m just so in love with any kind of nuts – so the almonds are perfect for that touch of crunch!

  3. I love the twist on the drinking chocolate. These look so delectable. I love the addition of almonds I usually use walnuts! Must try this recipe.. Thanks

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