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.

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