Its very much November here in Glasgow. The sun has been lost behind the grey clouds and probably wont be back till February sometime, so to remedy this I’ve got this slightly indulgent brownie recipe for you.
- 50g Ground Almonds
- 130g Plain Flour
- 250g Caster Sugar
- 200g Dark Chocolate
- 175g Butter
- 3 Eggs
- 2 Limes Zest + Juice
- Heat oven to 170° and line a tin with greaseproof paper. I used a 18cm springform cake tin as I don’t have any square tins.
- Put all the flour, sugar and ground almonds into a large bowl, don’t forget to sieve the flour.
- Melt the butter and chocolate together. This can be done in a microwave (stir regularly) or bain-maire; which is a bowl over a simmering pot of water and you put the butter/chocolate in the bowl to melt slowly.
- When melted pour the butter and chocolate into the dry ingredients and mix.
- Zest your limes, then add the zest and juice into the mix.
- Add your eggs one at a time, mixing thoroughly to make sure they are combined properly.
- Pour into your prepared tin then pop it into the oven. Leave to cook for about 30-35min.
- After 30 min check your brownie/cake to see if cooked- since it is brownies you do want them to be a bit gooey in the middle. To check insert a skewer/clean blade of a knife into the middle and see how clean it comes out. If very wet, leave to bake for another 5-7 min, if fairly clean then pull it out and leave to cool on a cooling rack out of the tin.
These are super yum if eaten still a little warm. If you’re feeling extra indulgent, they are yum with some greek yogurt or ice-cream on the side. The almonds give the brownie a lovely texture and moistness without being too claggy and heavy, plus the lime pairs really well with the chocolate.