Flourless Brownies

• butter↗200g g

  chopped, plus extra for the pan

• dark chocolate↗250g g

  (at least 70% cocoa), broken into small pieces

• granulated sugar↗225g g
• eggs↗3
• ground almonds↗100g g

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Grease a square baking pan 4 cm deep, 20 × 20 cm, and line it with parchment paper. Melt 200 g of chocolate together with the butter in a large heat‑proof bowl placed over a pot of just boiling water (make sure the bottom of the bowl does not touch the water), stirring occasionally. Remove from heat and let cool for 10 minutes.

2. 2

   Meanwhile, whisk the sugar, eggs and a pinch of salt in a large bowl until pale and foamy—the mixture should look like a frothy milkshake. This will take 2‑3 minutes with an electric mixer or about 5‑8 minutes by hand. Add the melted chocolate mixture together with the almonds, then gently stir until no streaks of chocolate remain. Pour the batter into the pan, sprinkle the remaining chocolate on top and bake for 25 minutes, until the centre is set, with a gentle shake.

3. 3

   Let cool for 10 minutes, then spoon into bowls and serve warm like a pudding. Or let it cool completely in the pan, cut into squares and store in an airtight container. It will keep for up to five days.