I love how our mind works and how we automatically connect certain words. Like “frogs = gross” or “Tom Cruise = weird”. In this case, the word “delicious” instantly popped into my head when I saw Haalo’s chocolate, almond and white chocolate brownies.
The idea of a brownie + my favorite nut + my oh, so loved white chocolate sounded just fantastic. And after trying these I think that the person who came up with it should get a statue or something. Yes, they are that good.
Chocolate, almond and white chocolate brownies
125g softened butter, cut into small cubes
110g caster sugar
55g ground almonds/almond meal
65g plain flour
½ teaspoon baking powder
2 tablespoons Dutch process cocoa
125g dark chocolate, melted – I used one with 51% cocoa solids
110g white chocolate, roughly chopped
Preheat the oven to 170ºC/340ºF; grease and line a 20cm/8inch square cake pan – leave extra paper hanging out of the pan, forming “handles”, and it will be easier to unmold the brownies. Grease the paper as well.
Sift the plain flour, baking powder and cocoa together and set aside.
Place the softened butter and sugar into the bowl of a mixer and beat until light and fluffy.
Add the eggs, one at a time, making sure they are fully incorporated before adding the next.
Sprinkle the almond meal over the mixture and fold through using a rubber spatula. Next add the sifted ingredients and stir through.
Pour over the melted chocolate and mix this through before finally adding the white chocolate chunks.
Spoon this out evenly into the prepared pan - you may need to use the back of a spoon to smooth out the surface.
Bake for about 40 minutes - the surface should be cooked but there should still feel springy to the touch.
Cool completely in the pan over a wire rack. Cut into squares and serve.
Makes 9 large brownies