Chocolate and almond brownies

November 08, 2011

I knew when the rainy season approaching soon at last couples weeks ago beyond doubt as most of the time the skies were looks grey all afternoon and the evening became very pleasantly afterwards, nice and chill…

Yesterday was totally grey all day as the rainy season has just started, it rains, drizzled, rains again and all of sudden it stopped at early evening.
The mood was streaming groovy and the feeling drives me cooking, tiding the house and baking at the same time, all have been flowing smoothly. I love rainy season, it feels calm and peacefully

Just love these day weather, its just like our fond to brownies, little cutie square, intense of dark chocolate and scrumptious and I thought it would be perfect delicate snack to our greyish daytime. 

The brownies I did yesterday was unbelievable yummy, the new ingredients I had been explore were into our liking, they are the truest delight I have ever had so far, incredible moist and ultra fudge,  it was beyond flavour ...

The recipe can be found here, I adapted including reducing amount of sugar and the butter also I’ve made modified the used of almond, topping the thin slices of almond instead of chopping the almond and mix into the batter, the reason is just because I don’t really like nut--bit and pieces to much to my brownies.

Chocolate and almond brownies


    80g butter plus more for greasing
    150g dark cooking chocolate, coarsely chopped
    1/4 cup slivered almonds
    3 eggs
½ teaspoon vanilla
1/2 teaspoon baking powder
¼ teaspoon salt
    1/2 cups caster sugar
    1/4 cup cocoa powder
    1/2 cup plain flour
    1/2 cup almond meal
    1/2 cup) sour cream


    Preheat oven to 180°C. Brush a 20 x 30cm, 
allowing 2 inches to hang over sides.
Buttered lining, set pan aside.

Put butter and chocolate in a saucepan over medium heat,
set over a pan of simmering water, stir until butter 
and chocolate are melted and smooth.
Let cool slightly (wet mixture)

Spread thin slices almonds over a baking tray.
Bake in oven for 6-8 minutes or until toasted, set aside to cool.

Shift together the flour, baking powder, 
cocoa powder and then add-ins almond meal salt in a separate bowl, 
set aside (dry ingredients)

Add sugar, eggs, and vanilla in the bowl of an electric mixer
(fitted with the whisk attachment),
beat on medium speed until pale, about 4 minutes.

Add-ins dry ingredients to the wet mixture, fold in sour cream, 
fold until well combined

Spread the mixture over the base of the prepared pan. 
Top with almonds slice.

Bake for 25 minutes,
or until a skewer inserted into the center comes out slightly sticky. 
 Set aside for 5 minutes to cool.

Cut into squares, Serve warm

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