Dark Chocolate Almond Brownies Recipe
  • 8 oz (approx 225 grams) fine quality dark chocolates -roughly chopped ~ I used Nestle 70% Cocoa
  • 6 Tbsp Unsalted Butter
  • 6 Tbsp Unsweetened Apple Sauce ~ I used home made Apple Sauce
  • ¾ C Sugar (less or more)
  • ½ tsp Pure Vanilla Extract
  • 4 Large Eggs
  • ½ tsp Salt
  • ¾ C Whole wheat pastry flour or AP flour (I used AP flour) + ¼ C Ground Almond
  • 1 tsp Unsweetened Cocoa powder
  • 1 tsp Instant espresso or Coffee powder
  • 1 Tbsp Cognac, Coffee liqueur or brandy - optional (I didn’t use any)
  • 1 C bittersweet Chocolate Chips ~ I used toasted -chopped almonds (optional)
  • For toppings - Sliced almonds
  1. Preheat the oven 350° F. Line an aluminium foil in 12 x 9" baking pan. (mine baking pan was 30cm x19 cm). In a big bowl, melt the chocolates, butter and applesauce using double boiler. Stirring continuously until the mixture is smooth and silky. Remove from the heat. While it is still lukewarm, add the sugar, vanilla and liqueur if using. Mix it well.
  2. To this, add the eggs, one at a time. Add in the salt, cocoa powder, coffee powder. Now add the flours in 3-4 instalments. Mix the batter until incorporated. I used my silicon spatula. Finally mix in toasted-chopped almonds or chocolate chips. And garnish with the sliced almonds on top of it.
  3. Tip the batter into prepared baking pan and tap the pan against the kitchen counter to release the air bubbles. Bake it in the middle of a preheated oven for 25 mins or until a tester comes out clean. (Mine was ready in 22 mins.) Take it out once it's done and cool it completely on wire rack. Remove the foil and cut it into bars.
  4. Store them in the refrigerator for 4-5 days.
Recipe by Seven Spice at http://www.7spice.net/dessert/dark-chocolate-almond-brownies/