- 75g unsalted butter, chopped, plus extra to grease
- 250g dark chocolate (70% cocoa solids), chopped
- 15g cocoa powder
- 2 tsp vanilla extract
- 250g caster sugar
- 4 large eggs
- 100g ground almonds
1. Preheat oven to 180°C. Lightly grease and line a 20cm square tin with greaseproof paper. Melt the butter and chocolate together in a large pot over a low heat, stirring occasionally. Take off heat and whisk in cocoa powder, vanilla and sugar until combined.
2. Next whisk in the eggs, one at a time, before stirring in the ground almonds. Scrape into the prepared tin and level. Bake for 25 to 30 minutes or until firm to the touch. Leave to cool completely in tin. Chill for at least 1 hour before cutting into squares.
EACH SERVING About 1 020kJ, 5g protein, 14g fat (6g saturated), 26g carbohydrate (25g sugars), 0,7g fi bre.
TO STORE Once chilled, keep well wrapped in foil or in an airtight container at room temperature for up to 5 days.