CHOC-MALT AND ALMOND BROWNIE
MAKES ABOUT 16
PREP + COOK TIME:
1 HR, 20 MIN (PLUS COOLING) This ultra-fudgy brownie is perfect on its own, but if you want to up the luxe factor, serve it with a warm chocolate sauce.
• 120g raw almonds
• 250g butter, coarsely chopped
• 250g dark chocolate (60%-68% cocoa solids), coarsely chopped
• 270g brown sugar
• 4 eggs
• 170g plain flour
• 40g Dutch process cocoa
• ¼ tsp baking powder
• 60g malted milk powder
• 150g milk chocolate, coarsely chopped
• 50g cacao nibs
1. Preheat the oven to 180°C, and butter and line a 22cm square cake tin with baking paper, leaving some overhang. Spread the almonds on a tray; roast until golden brown and fragrant (6-7 minutes). Cool, then coarsely chop.
2. Melt the butter and dark chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth
(2-3 minutes). Remove from the heat; add the sugar. Mix in the eggs one at a time. Sieve the flour, cocoa and baking powder over the mixture; add the malt powder and a pinch of salt. Stir to combine (don’t overwork the dough or the brownie will become cakey). Stir in the almonds, milk chocolate and cacao nibs, reserving a bit of each.
3. Spread the batter in the tin, scatter with the reserved almonds, chocolate and cacao nibs. Bake until set around the edges but a little fudgy in the centre (45-50 minutes; a skewer inserted should withdraw with just a little mixture
on it). Cool completely, then cut into pieces and store in an airtight container for up to 5 days.