Almond Choc Brownies

Almond Choc Brownies

A nutty decadent chocolate treat


250g butter

200ml syrup

100g dark chocolate

60ml cocoa

210g brown sugar

220ml buttermilk

2 eggs

240g cake flour

5ml bicarbonate of soda

100g finely chopped almonds

chopped almonds for decoration


Preheat oven to 180*C. Spray and cook a large square dish or a 2x23cm diameter cake tins

In a pot place butter, syrup, chocolate, cocoa, brown sugar and half the buttermilk. Over a medium heat,

melt the butter and dissolve the sugar – do not boil. In a separate bowl, sift the dry ingredients, add nuts

and beat in the syrup mixture to obtain a stiff batter Beat the eggs with the remaining buttermilk and add to

mixture. Mix well . Pour into tin/ tins and bake for 25-30min or until a skewer comes out clean.

Butterscotch topping

200g milk chocolate, melted

100g butter

100g icing sugar

In a bowl, place chocolate and stir in butter and icing sugar

Spread icing sugar over top of cooled brownies cooled. Decorate with chopped almonds. Once the topping has set, cut into squares. NOTE: The topping may be reheated if necessary

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