This brownie is a next level kind of treat, it’s perfectly fudgey and rich in chocolate flavour thanks to the three types of chocolate used to make it. It’s also loaded with butter so eat it as a treat not like a bliss ball!

It’s amazing warm but has more structural integrity cold so you can have it either way with equal success. It’s really important that you use the best quality ingredients you can afford in a recipe like this as they have no where to hide. I used Chocolate buttons, cocoa and chocolate shavings all from Koko Black and it resulted in such an amazing brownie. The sort of thing you will happily gift to someone as you know it’s gift worthy! I may have don’t just this and taken some to my friend Jess’ housewarming in Bend of Isles – the location of her next Essential Being Retreat.

This brownie takes minimal effort and minimal equipment, it’s super easy and super decadently delicious. If you want to make a non gluten free version of it you can sub the almond meal with 1/2 a cup of normal flour.

Makes approx 16-20 squares.

Ingredients

200g organic unsalted Butter

200g dark chocolate

2/3 cup coconut sugar

1 tsp vanilla extract

3 eggs lightly beaten

1/4 cup cocoa powder

2/3 cup almond meal

1/2 cup chopped milk or 50% plus chocolate

Pinch of salt

Directions

Preheat oven to 180 degrees celsius and then grease and line a 20cm x 20cm baking pan with baking paper.

Place butter and dark chocolate in a heat proof bowl over a pot of simmering water. (Double boiler). Stir to combine the two. Take off the heat.

Add sugar to melted chocolate mixture and stir until dissolved. Add the vanilla and the eggs and mix to combine. Add the salt, cocoa and almond meal and fold through to combine. Fold in the chopped chocolate. Pour into your prepared baking tin. Bake for 25-30 minutes until set on the top and edges. It will still seem a little under done in the middle but as it cools and sets this will set.

Remove from the baking dish using to baking paper overhang and allow to cool on a wire rack for at least 10 minutes, preferably longer, before cutting. If not serving warm you can wait until it has completely cooled.

HH. x