Brownies

Brownie with yogurt and berries, watercolor

This Brownie recipe is always a hit when I serve it to the family or to my work mates.  The secret is using almond meal rather than flour or you could a mix of the both (or just flour).

Ingredients
250 g (9 oz) dark chocolate, chopped
175 g (6 oz) butter
175 g (6 oz) white sugar
3 eggs
1/2tsp vanilla extract
100 g (3 1/2 oz) walnuts, roughly chopped
100 g (3 1/2 oz) almond meal or flour or mix of both
1 tsp baking powder

Heat oven to 180 degrees C (350 F)
Butter a cake tin or baking dish measuring 25 x 30 cm (10 x 12 inches).  Melt chocolate and butter in a heat proof bowl set over a pot of gently simmering water, stirring occasionally.   Remove from heat and allow to cool for 10 min.
Beat sugar and eggs until pale and creamy.  Fold chocolate mix into egg mix.  Add vanilla and walnuts.  Sift in almond meal/flour and baking powder.  Fold gently until just mixed.  Pour into baking dish.
Bake for 30-40 min or until a skewer inserted in the centre comes out moist but not wet.  Allow to cool in dish, then cut into squares and remove.  Dust with icing sugar optional.
The top will sink, crack and look like a disaster but this is good.  Give it a try.

Brownie ingredients