Amaretto Almond Brownies


hen my recent package of Green & Blacks experimentation chocolate arrived at my desk word soon transfused around the office that there was chocolate around. That said, with a weekend of chocolate haven on the cards, it wasn’t long before the first brownie request was publiszesd. Chocoaltes a perfect match for many wine ‘don’t you know’. All the more reason to open a bottle of something vintage then…?

Working within the wine industry my brownies naturally had to contain some form of alcohol! Amaretto and crunchy almonds to the rescue.

(Adapted from Brandt’s recipe)

Makes about 15 large brownies

  • 185g unsalted butter
  • 100g Green & Blacks ‘Butterscotch’ bar
  • 100g Green & Blacks Dark chocolate
  • 3 large eggs beaten
  • 1 tsp vanilla extract
  • 260g caster sugar
  • 65g ground almonds
  • 40g plain flour
  • 25g cocoa powder
  • 50g toasted flaked almonds
  • 8-10 amaretti biscuits, roughly crumbled
  1. Preheat the oven to 170°C. Grease and line a brownie tin or tray (around 20cm x 20cm)
  2. Melt the butter in a saucepan and then snap in the chocolate in small pieces and stir. Once the chocolate has thoroughly melted, whisk to combine. Leave to cool to room temperature
  3. Combine the sugar, eggs and vanilla in a large bowl. Using an electric mixer, mix on high speed for a minute or so until pale, fluffy and aerated.
  4. Sieve together the flour, cocoa and almonds.
  5. When the chocolate has cooled whisk it into the sugar and eggs.
  6. Finally fold in the flour mixture until well combined
  7. Stir in the flaked almonds and all but a handful of the crumbled amaretti biscuits which you can save for the topping.
  8. Pour into the prepared baking tin and scatter over the remaining biscuits.
  9. bake int he centre of the oven. Timings are now a bit up to you. I baked mine for about 25-30 minutes (as I’m always scared of having a really raw brownie!) But these are a particualry gooey sort so won’t suffer too much from a few minutes longer and end up ‘cakey’ at the edges. Bake for 20-25 for a soft centre.
  10. Leave to cool completely in the tin before cutting. Ideally (I know this could come as a shock) leave for a few hours or in the fridge overnight to firm up a little to make them easier to cut.
  11. Devour with a rich strong coffee or amaretto shot. I’d suggest the former if its a Monday back at work in the office.