The chocolate flavor is intense, thanks to the combined action of melted chocolate and cocoa powder, which makes this a true chocolate lover’s brownie
- 120 grams (1/2 cup plus 2 teaspoons) butter, diced
- 230 grams (8 ounces) good bittersweet chocolate, chopped finely
- 140 grams (1 cup plus 2 tablespoons) flour
- 40 grams (1/3 cup) unsweetened cocoa powder
- A good pinch of salt
- 80 grams (1/3 cup) whole almond butter (this is like peanut butter, but made from unblanched almonds; available from organic food stores) (see note)
- 250 grams (1 1/4 cups) unrefined cane sugar
- 4 eggs
- 200 grams (7 ounces, about 1 1/2 cups) mixed nuts, chopped just a little bit (you still want large-ish chunks)
- Preheat the oven to 180° C (360° F) and line a square 20x20cm (8-by-8-inch) baking pan with parchment paper.
- Melt the butter and chocolate together* in a double boiler (or just a heatproof bowl set over a pan of simmering water; make sure the bottom of the bowl does not touch the water), stirring regularly to ensure even melting. Set aside to cool for a few minutes.
- In the meantime, sift together the flour, cocoa powder, and salt.
- Whisk the almond butter and sugar into the chocolate mixture. Add the eggs in one by one, whisking well after each addition. Incorporate the flour mixture, working gently with a spatula, until no trace of flour remains; do not overwork the dough. Save a handful of nuts for decoration, and fold the rest into the batter.
- Pour into the prepared pan, level the surface, and sprinkle with the nuts you've set aside.
- Bake for 25 to 30 minutes, until the sides and top are dry to the touch and cracked in places. Let cool completely before cutting, and ideally, leave to rest at room temp, covered with foil, for a few hours or overnight before serving.
Brownie recipe adapted from chocolateandzucchini.com
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