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The Perfect Chocolate Brownie
Servings: 16
: 377 kcal
Author: Just Jo
  • 180 g butter
  • 200 g dark chocolate
  • 2 tbsp espresso coffee
  • 2 tsp vanilla extract
  • 4 large eggs
  • 180 g caster sugar light or dark muscavado sugars are also delicious here
  • 100 g ground almonds
  • Generous pinch sea salt
  • 50 g whole almonds
  • 50 g whole pecans
  • 125 g dark chocolate chopped not too finely
  • 125 g milk chocolate chopped not too finely
  1. Pop the whole nuts on a baking tray and pop in the oven for 10 mins on 180°C until toasted and fragrant – chop roughly when cool.
  2. Leave oven on as prepare the batter.
  3. Melt the butter and 200g dark chocolate together then take off the heat and beat in the coffee and vanilla.
  4. When cooled down for 5 or 10 minutes whisk in the eggs, sugar, ground almonds and salt.
  5. Stir in the chopped nuts and chocolate.
  6. Pour into a 20x30cm baking tin lined with grease proof paper or buttered foil.
  7. Bake for 20-25 minutes until the middle just has a hint of inner thigh wibble, as Nigella would say.
  8. Cool only as long as you can bare to wait for and portion up as generously as your greedy soul can bare!
Recipe Notes

Adapted from Emma Goss Custard, when she worked for the Leon group