I’ll level with you; baking isn’t my strongest suit. I like the freedom to go rogue and create, and that does not come from a place of precision. My strength in the baking department though is unequivocally Chocolate Brownies, and more specifically these gorgeous Double Chocolate + Almond Brownies.

above shot of dark brown chocolate brownies, with a messy drizzle of lighter milk chocolate, at the top of the picture there is a silver tablespoon covered in milk chocolate.

I absolutely love baking, but savoury has always been my thing when it comes to experimenting. There’s less at stake. If you accidentally add too much water when making a batter, for example, you can just thicken it up by adding extra flour. That’s it; a problem rectified immediately. If you do the same during baking a cake and aren’t sure of the consistency you’re aiming for, then you won’t either know it’s ruined until you take it out the oven—heartbreaking stuff.

There is also the chance you won’t be able to get the bloody thing out of the cake tin. I had a moment of intense stress recently when I failed to properly oil or line the base of my cake tin while taking on Grandbaby Cakes Chocolate + Blackberry Cake. It resulted in a chocolate sponge crumble. EPIC FAIL.

All that being said, I do know how to make a beautiful array of chocolate brownies. I’ve worked in pubs for a decade, and every single one had a chocolate brownie on the menu, always. I’ve been chucked into a kitchen on countless occasions, early on a Sunday morning, because Chef was behind on prep and didn’t have enough time or workforce to get a chocolate brownie ready in time.

Double Chocolate + Almond Brownies were born out of a need for variety. We don’t often cook the same dish twice in this house – so why should I cook the same dish twice in a pub?

stack of four dark brown chocolate brownies in the foreground, each with white flecks of almond, in the blurred background are the remaining brownies

Making Double Chocolate + Almond Brownies

There are a lot of bowls involve with Chocolate Brownies. Grab one and adding 200 grams of cubed unsalted butter and 200g of dark chocolate broken into small chunks. Set the bowl over a pan of water, and heat over medium heat. Stir the butter and chocolate occasionally as it begins to melt.

Alternatively, you can melt together the butter and chocolate in the microwave. Put them in a microwave-safe bowl, and microwave at 30-second intervals until the butter and chocolate have completely melted.

While the chocolate is melting, whisk together four large eggs and 275 grams of light brown sugar. Using a stand mixer, whisk on high for 8 minutes until the mixture is pale in colour and almost doubled in volume.

eggs and brown sugar in a stand mixer bowl, above it it the whisk ready to be set down and whisk the mixture together

Next, sift together 75 grams of plain flour, 50 grams of quality cocoa powder, 25 grams of ground almonds and one teaspoon of baking powder. Set aside for later.

Once the chocolate and butter have melted, and you’ve successfully avoided eating it all, slowly pour it into the eggy sugar mixture. Gently fold the two together in a figure of eight motion. Be slow and gentle when fold to avoid letting too much of the air you’ve whisked in out.

melted dark chocolate and butter being poured into pale egg and sugar mix in a shiny silver bowl
Pale egg and sugar mixture with swirling marbled effect from folding in the dark chocolate and butter.

Once the two are thoroughly combined sift in the flour mix. It will look quite dry at first. Fold it together slowly, and you’ll have the perfect, fudgy base for gorgeous Double Chocolate + Almond Brownies. Finally, before we pop these dudes in the oven, add 50 grams each of chopped milk chocolate and flaked almonds, and fold to combine.

Cooking your treats.

Transfer the mixture to a baking tin, lined with baking paper, smooth the mixture out evenly. Bake, at 200 Celcius, for 18 – 23 minutes – checking after 18 minutes.

To check if your brownies are cooked through – piece with a skewer. The skewer should come out with a few crumbs, and be nice and moist.

Remove the tin from the oven and let the brownies cool to room temperate before removing from the tin. Once cooled, transfer to a cooling rack or chopping board, and chop to the size you want. The bigger, the better for me!

above shot of dark brown chocolate brownies, with a messy drizzle of lighter milk chocolate on a crinkled piece of parchment paper

There we have it, absolutely stunning Double Chocolate + Almond Brownie – fit for a king. They are super moreish, so try not to eat them in one sitting. I’ll be back with more flavours of brownies soon. In the meantime, I’m going to try and perfect some other baked goods to share with y’all.

Let me know in the comments below what you think, and please connect with me on Instagram, Twitter and – I’d love to see how you got on.

Print
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stack of four dark brown chocolate brownies in the foreground, each with white flecks of almond, in the blurred background are the remaining brownies

Double Chocolate + Almond Brownies


  • Author: JPLongland
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 Brownies 1x

Description

Baking isn’t my strong suit – but I do know how to make an absolutely delicious chocolate brownie. These Double Chocolate + Almond Brownies barely made it past the day of baking. Naughty, moreish, fudgy and divine. 


Scale

Ingredients

  • 200g Unsalted Butter
  • 200g Dark Chocolate
  • 75g Plain Flour
  • 50g Cocoa Powder
  • 25g Ground Almonds
  • 1 tsp Baking Powder
  • 4 large eggs
  • 375g Light Brown Sugar
  • 50g chopped milk chocolate
  • 50g flaked almonds

Instructions

  1. Pre-heat oven to 200 degrees
  2. Line a baking tin with greaseproof paper
  3. Chop the unsalted butter into cubes, and break up the dark chocolate pieces.
  4. Add the chocolate and butter to a heatproof bowl. Set the bowl over a pan of water and heat the water over medium heat. Stir the mixture occasionally as it begins to melt
  5. In a stand mixer, whisk together the eggs and light brown sugar. Whisk on high until the mixture becomes pale and doubles in volume. This should take about 8 minutes.
  6. In a bowl, sieve together flour, cocoa powder, ground almonds and baking powder and set aside. 
  7. Slowly pour the melted chocolate mixture, into the egg and sugar mixture and gently fold together in a figure of eight motion. 
  8. Add the flour mix to the eggy chocolate mix, through a sieve and fold together. It will be quite dry at first, but don’t worry about that. It will soon become fudgy and delish. 
  9. Fold in finely chopped milk chocolate and flaked almonds.
  10. Transfer the mixture to the baking tin and smooth out. 
  11. Bake for 18 – 23 minutes, checking after 18 minutes. Piece with a skewer to check. The skewer should come out with a few crumbs. 
  12. Remove from oven and allow to cool completely before transferring to a cooling rack or chopping board to chop up. 
  13. Add a sprinkling of sea salt and some melted milk chocolate if you wish. 

Notes

Melting the chocolate + butter: You can do this in the microwave if you prefer. Add the butter and chocolate to a microwave-safe container. Heat at 30-second intervals until the butter and chocolate are completely melted.

  • Category: Dessert
  • Method: Baking
  • Cuisine: Dessert

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1 Comment

  1. Lisa 13 June 2020 at 5:12 pm

    Absolutely love these!!!!

    Reply

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