I don’t know how to begin. There are no words to do justice to this wondrousness.
All I can say is, I’m one of the most mess-averse people out there, but if the mess is made of warm, gooey brownie, with melty ice-cream oozing right into it, then I’m totally up for getting my hands dirty.
What’s the point otherwise, right?
This is a rich, moist, deeply chocolatey brownie made with cocoa powder and a ton of chocolate chips, melted butter and then Speculoos swirled on top because why ignore a great idea? When I saw this great idea, I realised it had never crossed my mind that a brownie could be made with anything other than flour. Ground almonds? Really?
You can’t taste the almonds at all, probably because of that magnificent amount of chocolate loaded into this brownie. But it does make for a dense, chewy, perfect texture.
I had some very unwanted air bubbles on the top which prevented the usual flaky crust from coming alive. The brownie also took much longer to cook compared to the original recipe. You and your oven know each other best, so as far as baking time goes, trust your gut and a toothpick.
Now let’s get messy.
The whole cup of sugar that the recipe recommends seemed unnecessary so I hacked it down by half. Topped with Speculoos and vanilla ice-cream, loaded with chocolate chips, there was already a pretty large possibility of a sugar coma.
But it was Sunday yesterday, a day of rest, so lying completely still for about 4 hours after a piece of this brownie, seemed totally legit.
As an aside, if you don’t own a skillet, feel free to make this in your regular cake/brownie pan too. Nothing should go dramatically wrong. I’ll leave some tips in the recipe below.
Let’s stop talking and start eating.
What you’ll need:
100 gms butter (I used salted butter, add 1/2 tsp salt to the batter if using unsalted)
1/4 cup cocoa powder
2 tsps coffee (instant is fine, I used filter coffee powder)
1/2 cup caster sugar (if you like a darker, more bitter brownie, reduce this to 1/3rd cup)
1 tsp vanilla extract
2 large eggs
1/2 cup ground almonds (Made from roughly 1/3 cup whole almonds, toasted lightly in a pan/skillet for about 2 minutes and then ground to a fine powder. Make sure you don’t run the blender for too long at a time or you will get almond butter.)
1 cup semi-sweet/dark chocolate chips
2 tbsps Speculoos/peanut butter/Nutella, optional
What to do:
1. Place an 8″ or 9″ skillet on low heat and melt the butter. Pour into a mixing bowl, leaving a thin layer of butter on the skillet for greasing. If doing this without a skillet, you can melt the butter in a microwave as well.
2. Preheat oven to 160 C.
3. Add the cocoa powder and coffee powder to the butter and mix. Add the sugar, salt (if using) and vanilla, and mix again until well combined.
4. Beat the eggs one at a time in a small bowl, and add to the batter, mixing gently till combined.
5. Add the ground almonds and then fold in the chocolate chips.
6. Pour the batter into the greased baking dish or skillet.
7. Melt the Speculoos spread in the microwave until runny. Drop small spoonfuls of it on top of the batter. Using a blunt knife, drag the Speculoos vertically and horizontally through the batter. It should look somewhat like this.
8. Bake for 25 to 35 minutes until a toothpick poked in the center comes out with just a few wet crumbs. Preferably let this giant brownie cool before cutting, but if you want to add vanilla ice-cream and make a hot and cold mess, I won’t judge.
P.S. If you aren’t following me on Instagram yet, you might miss out on some in-process adventures 😀