Almond Toffee Brownies
What could I do with the three egg yolks I had left over from making the Chocolate Meringue (over two months ago now – oops)? I needed to come up with something fast. I had a quick hunt on the net for a suitable recipe, but other than mayonnaise which I wasn’t geared up to do, I couldn’t find anything. Having read Liz’s post on George Cadbury, I had brownies on the brain and as I hadn’t yet tried making Chantal Coady’s brownie recipe from Real Chocolate, I thought I’d try that – or rather an adapted version of that. I made 1/3 of the quantity and used the egg yolks rather than two whole eggs. Following on from a comment by Hazel who says she always makes her brownies with ground almonds rather than flour (as it makes them gooier), I did just that and included a load extra as a substitute for the walnuts.
- Melted 120g unsalted butter with 45g cocoa
- Whisked 3 eggs yolks with 225g vanilla sugar (substituted for 1 tsp vanilla extract) until pale and creamy.
- Folded in 110g ground almonds (ground almonds coarsely in a coffee grinder to enable some texture and a bit of crunch).
- Added cocoa mixture and poured into a greased 9″x7″ tin (this is the smallest I have so they did turn out to be quite thin).
- Baked at 180C for 12 mins.
The result was a really delicious – and I mean really delicious – squidgy brownie. It had a good nutty crunch and almost toffeeish texture; the latter partly due to the batter being spread quite thinly. We very indulgently had some of these for dinner with more raspberries as an after meringue treat. These have to be my favourite brownies ever. Next time I have some spare egg yolks I shall be making these for sure.
Friday 26 November – I’ve just joined in the KitchenMaid’s Blog Hop – not at all sure what it is or how it works, but thought I’d give it a try.