Almond Choc Brownies ~ 杏仁巧克力饼

This Almond Choc Brownie is a cross between a fudge and cakey brownie with rich nutty chocolate flavour.   Instead of frosting I took the shortcut, topped it with a chocolate glaze and sprinkled on some goji berries for colour.  You can opt not to apply the chocolate glaze and just eat it as it is.  Either way it tastes just as good!

Almond Choc Brownies ~  杏仁巧克力饼

Ingredients

• 113 gm butter
• 120 gm bitter sweet chocolate, coarsely chopped
• 100 gm caster sugar
• 2 large eggs
• 45 gm plain flour
• 20 gm almond powder
• 50 gm almond nibs, lightly toasted
• 1 tsp vanilla
•  a pinch of salt
• goji berries (optional)

Chocolate glaze

• 130 gm bitter sweet chocolate   
• 35 gm butter/shortening           

Method

1. Melt butter and chocolate over a saucepan of simmering water.  Remove from heat.
2. Whisk in the sugar and vanilla till sugar has dissolved and mixture is smooth and glossy.
3. Add eggs one at a time and whisk.
4. Stir in flour, almond powder, salt and nuts.
5. Pour battter into an 8 inch parchment paper lined pan with overhanging sides.
6. Bake in a preheated oven @ 165 deg.C for 19 to 20 mins till Brownies pull away from the sides and toothpick inserted comes out with some crumbs.  Remove from oven and let cool in pan.
7. Meanwhile, stir and melt the chocolate and butter or shortening over a pot of simmering water till mixture is of a pouring consistency.
8. Once cooled, pour the melted chocolate over the top, sprinkle on some goji berries.
9. Refrigerate for about 15 mins. till chocolate glaze is dry and set and starts to dull.
10. Remove from pan and cut with a sharp knife, wiping the knife now and then with a damp cloth.
11. Yield :  16 pieces

Note :  You can replace almond powder with plain flour.