Amaretti and dark chocolate brownies

I like my brownies to be rich and squidgy which these certainly are. I’ll admit it took me a few attempts to get these just right but I think I’ve done it. As with all brownies the oven temperature is key so keep an eye on them as they bake. You may find yours need a little less or more time depending on the heat of your oven. A rule I tend to go buy however, is that underdone is better than over done when it comes to brownies. The sweet almond flavour of amaretti biscuits works beautifully in these and gives them a beautiful crunchy top too. They are delicious as a pudding, with a coffee or just as they are.

Ingredients

• 250g dark choc

• 250g butter

• 4 large eggs

• 150g caster sugar

• 150g ground almonds

• 30g plain flour

• 1 tsp baking powder

• Pinch salt

• 150g amaretti biscuits, broken

• you will also need a 25cm x 25cm square brownie tray. I use this falcon enamel one and love it!

Method

• Preheat your oven to 180 degrees  and line a 25cm x 25cm square brownie tray with baking parchment. I use this falcon enamel one and love it!

• Melt the butter and chocolate in a bain-marie by placing it in a medium-large heatproof bowl over a bowl of simmering water. Remove and allow to cool slightly. 

• In a medium sized bowl whisk together your eggs and sugar using an electric whisk until they have increased in size by at least a third and are pale and fluffy.

• in a separate bowl whisk together the ground almonds, flour, baking powder and salt.

• Pour the eggs into the melted chocolate (or visa versa depending on which bowl is larger) and whisk gently to combine.

• Fold in the almond flour mixture adding 2/3s of the amaretti biscuits half way 

• Pour the brownie mix into the tray and sprinkle over the remaining amaretti biscuits.

• Bake for 25 minutes until the brownie has just begun to crack slightly and has a shiny crust forming. It should still be squidgy in the centre.

• Allow the brownie to cool completely before cutting into squares.