I have said before how much I love Choclette’s blog about all things chocolate. Well the other week she posted a recipe for Almond Toffee Brownies and they sounded like they may well be the pinnacle of brownies. Today, I felt like making brownies and so I thought I would try her recipe. Except that I can never really follow a recipe without feeling the need to mess about with it a bit. So I haven’t yet discovered whether Choc’s recipe is the pinnacle of brownies, but I am sure it is.
My variation is pretty good, with a sugary crust and very moist brownie underneath. Choclette normally uses duck eggs in her cooking and as my hens lay quite small eggs instead of 3 egg yolks I used 2 egg yolks and 1 whole egg. I cooked my brownies for longer too, I don’t know why this was necessary, maybe it’s my Aga or the different size tin – a mystery to me.
50g plain chocolate
2 tsp Camp chicory and coffee essence
225g caster sugar
2 egg yolks and 1 whole egg
110g ground almonds
Melt the butter and chocolate together in a bowl suspended over simmering water (make sure the bottom of the bowl does not touch the water). Add the coffee essence.
Whisk together the egg yolk and whole egg with the sugar until fluffy. Fold in the almonds and the chocolate mixture. Pour into a greased 8 inch square tin and bake in a preheated oven at 180°c, gas mark 4 or in the baking oven of the Aga for 20-25 minutes. You want it nicely browned on top but still moist in the centre. Leave to cool in the tin and then cut into squares and enjoy with a cup of tea.
Thank you Choclette for yet more inspiration.