Chocolate, almond and white chocolate brownies

By Patricia_Scarpin

Ingredients

• 125 g softened butter, cut into small cubes
• 110 g caster sugar
• 2 eggs
• 55 g ground almonds/almond meal
• 65 g plain flour
• 1/2 teaspoon baking powder
• 2 tablespoons Dutch process cocoa
• 125 g dark chocolate, melted – I used one with 51% cocoa solids
• 110 g white chocolate, roughly chopped

Details

Servings 9
Adapted from cookalmostanything.blogspot.com

Preparation

Step 1

Preheat the oven to 170ºC/340ºF; grease and line a 20cm/8inch square cake pan – leave extra paper hanging out of the pan, forming “handles”, and it will be easier to unmold the brownies. Grease the paper as well.

Sift the plain flour, baking powder and cocoa together and set aside.
Place the softened butter and sugar into the bowl of a mixer and beat until light and fluffy.
Add the eggs, one at a time, making sure they are fully incorporated before adding the next.
Sprinkle the almond meal over the mixture and fold through using a rubber spatula. Next add the sifted ingredients and stir through.

Pour over the melted chocolate and mix this through before finally adding the white chocolate chunks.
Spoon this out evenly into the prepared pan - you may need to use the back of a spoon to smooth out the surface.
Bake for about 40 minutes - the surface should be cooked but there should still feel springy to the touch.

Let it sit in the pan for about 5 minutes before moving it onto a wire rack to cool.
Cut into squares and serve.