Ingredients
For the brownies
- 225 g dark chocolate, 70% cocoa solids
- 3 eggs, beaten
- 225 g butter
- 150 g ground almonds
- 2 teaspoons vanilla extract
- 100 g chopped walnuts (I omitted this)
- 200 g caster sugar
For the chocolate sauce
- 75 g dark chocolate
- 125 ml double cream
- 2 x 15 ml tablespoons coffee or 2 teaspoons instant espresso powder
- in 2 tablespoons water
- 1 x 15 ml tablespoon golden syrup (I used 3 tbsp maple syrup)
Instructions
For the brownies
- Preheat the oven to 170°C.
- Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
- Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
- Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24 cm square baking tin.
- Bake in the oven for 25–30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut into 16 squares.
For the chocolate syrup
- Break up the chocolate and put into a heavy-based saucepan.
- Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together.
- Once everything has melted, stir well, take off the heat and pour into a jug to serve.
Notes
Important: Serve with vanilla ice cream!
Nutrition
- Calories: 6825
- Sugar: 332g
- Sodium: 373mg
- Fat: 525g
- Saturated Fat: 241g
- Unsaturated Fat: 249g
- Trans Fat: 8g
- Carbohydrates: 548g
- Fiber: 122g
- Protein: 133g
- Cholesterol: 1200mg