There is a little story behind these brownies. A great friend of mine, Izaak is reknown for his rich melt in your mouth brownies. I have been unable to twist his arm (yet) to get his version but this one is pretty close. It is rich, smooth and absolute heaven. You can opt to leave the chocolate chunks out if you wish, the brownie works either way.
- 150g unsalted butter
- 300g dark chocolate (I use Whittakers 50% Dark)
- 1 1/2 cups brown sugar, firmly packed
- 3 eggs
- 3/4 cup (70g) ground almond
- 1/2 cup flour
- 1/2 cup (120g) sour cream
- 2 Tbsp cocoa powder
- 1 cup white chocolate buttons
- 1 cup of dark or milk chocolate buttons
- Icing sugar
- Natural yoghurt
Preheat oven to 180°C or 160°C fan-forced. Grease your slice pan and line with baking paper.
Melt butter and chocolate in a double boiler over a low heat. Stir in sugar and cook for 2 minutes. Cool for 10 minutes.
Stir in eggs, then sifted almond and flour, sour cream and 2 tablespoons of the sifted cocoa. Add chocolate and spread mixture into pan.
Bake brownies for about 45 minutes, they should not wobble but will still be soft in the centre. Cool in pan before cutting into squares. Serve dusted with icing sugar and a dollop of natural yoghurt.
These brownies get better with age and I often make this a few days before I need it. I just wrap it up in glad wrap and keep in a cool place.