I know… so you might be thinking – you don’t need ANOTHER brownie recipe. Right?
Wrong. Although after this recipe, you won’t need any others.
These brownies are great! I’ve made them several times and people swoon every time. This recipe is the best because:
Thanh from I Eat Therefore I Am recommended this recipe, and he has some great tips on his post so check it out if you need more info. You can also add different flavourings to the batter (eg chocolate chips, peanut butter, caramel, etc) if pure chocolate doesn’t get you excited.
- 300g bittersweet chocolate
- 125g unsalted butter
- 3 large eggs
- 200g brown sugar
- 1 tbsp liqueur or brandy (Grand Marnier, Tia Maria etc)
- 50g almond meal, sifted (or substitute with plain flour)
- Preheat oven to 180°C and grease and line a 23cm square cake tin.
- Melt the chocolate and butter in a saucepan over low heat until smooth.
- Beat the eggs with the brown sugar until thick.
- Add the liqueur, then fold in the chocolate/butter mixture to the eggs.
- Fold in the almond meal.
- Bake for 15-20 minutes. When tested with a skewer, the centre of the brownies should still be a bit wet. (It's better to underbake these brownies rather than overbake. They won't rise.)
- Let cool in tin for about 10 minutes and turn out onto wire rack to cool. Cut into squares to serve.
Converted to metric from I Eat Therefore I Am.