1 Grease the mould with butter and dust with flour. Melt
the butter and the dark chocolate in a bowl over the hot
bain marie.
2 Meanwhile, toast the almonds in a frying pan with no cooking fat. Roughly chop the white chocolate. Whisk the eggs and sugar until frothy.
3 Preheat the oven to 180 °C. Stir the almonds and the egg and sugar mixture into the melted chocolate and butter. Sieve the flour and baking powder into the mixture. Fold in. Finally, add the pieces of white chocolate. Place the mixture in the tin and smooth it down.
4 Bake the brownies on the bottom rack of the oven for 30 minutes. Remove from the oven, remove the edge of the tin, and allow the brownies to cool. Cut into small squares.
2 Meanwhile, toast the almonds in a frying pan with no cooking fat. Roughly chop the white chocolate. Whisk the eggs and sugar until frothy.
3 Preheat the oven to 180 °C. Stir the almonds and the egg and sugar mixture into the melted chocolate and butter. Sieve the flour and baking powder into the mixture. Fold in. Finally, add the pieces of white chocolate. Place the mixture in the tin and smooth it down.
4 Bake the brownies on the bottom rack of the oven for 30 minutes. Remove from the oven, remove the edge of the tin, and allow the brownies to cool. Cut into small squares.
Information
Butter and flour for the
mould
240 g butter
240 g extra
dark chocolate, 72 % cocoa
150 g almond slivers
200 g white chocolate with whole
hazelnuts
3 eggs
300 g sugar
250 g flour
2 teasp. baking powder
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