Chocolate, almond and white chocolate brownies: for when one type of chocolate in your brownie just isn’t enough!
I haven’t made brownies for ages. I found this recipe in one of my cookbooks: Chocolate (Australian Gourmet Traveller). I followed their recipe pretty much to the letter, but have given the quantities in different measurements to make things easier for those not using the metric system.
Ingredients (36 small servings… or fewer larger ones!)
- 125 g / 4.5 oz / a little over 0.5 cup butter or margarine, plus a little for greasing the brownie pan
- 110 g / 4 oz / 0.5 cup caster sugar
- 2 eggs
- 40 g / 1.5 oz / 0.5 cup ground almonds
- 65 g / 2.5 oz / 0.5 cup plain flour
- 0.5 tsp baking powder
- 2 tablespoons cocoa powder
- 125 g / 4.5 oz / 0.75 cup dark chocolate
- 100 g / 3.5 oz / 0.5 cup white chocolate – chopped into small pieces
Grease and line a brownie pan or a deep 20 cm /8 inch square cake tin. Pre-heat the oven to 170 degrees C (150 fan)/ Gas Mark 3 / 325 degrees F. I put a teaspoon in the photo of my brownie pan to give you an idea of size.
Beat together the butter and sugar until light and fluffy. Use an electric mixer or hand beaters if you have them. With the mixer this will take 2-3 minutes.
Meanwhile, melt the dark chocolate. You can do this by chopping it into small pieces and melting it in a heatproof bowl over a pan of simmering water. Alternatively, use the microwave. Start by giving it 1 minute, stir, then use additional 20-second bursts until it’s fully melted.
I chopped the white chocolate into small chunks. How small you make them is up to you.
When the butter and sugar mixture is light and fluffy, add the eggs, one at a time, mixing until each is incorporated.
Sift the flour, baking powder and cocoa powder into a bowl. Add these dry ingredients and the ground almonds into the wet ingredients and mix until thoroughly combined. Stir in the melted chocolate and the white chocolate chunks.
Pour your chocolate, almond and white chocolate brownie mixture into your pan. Use a spatula to smooth the mixture into the edges and get an even layer.
Now bake. The original recipe says to give the brownies 40 minutes in the oven. I found mine were well-done after 30 minutes. It’ll depend on your oven. I’d recommend sticking a knife or skewer into the middle of the brownies after 30 minutes. If your knife comes out with a little gooey mixture on it, this is fine, the brownies are done. If you’re unsure, you can always turn the oven off and leave them in there for a further 5 minutes.
Take the chocolate, almond and white chocolate brownies out of the oven and leave to cool in the tin.
When cool, transfer to a board for slicing. You can cut them in as large or small pieces as you wish.
The chocolate, almond and white chocolate brownies will keep for 4 days in an airtight container. Good luck making them last that long!
As with all brownies, I recommend serving these warm with some vanilla ice cream.
Looking for some other brownie recipes?
Jaffa Cake chocolate orange brownies
After Eight mint chocolate brownies
Claire Huston / Art and Soul