Insanely Chocolatey Brownies

Posted by in Chocolate Recipes on July 15 2011 | Leave A Comment

This recipe is one we kind of invented by accident. It’s based on a few brownie recipes that are around, with some changes to try and go gluten-free.


  • 150g salted butter
  • 300g dark chocolate (we used 100g Lindt 70%; 100g Lindt 85%, and 100g Lindt Intense Orange)
  • 1 ½ cups (300g) light brown sugar
  • 4 eggs
  • 1 cup (100g) ground almond meal
  • ½ cup (50g) of flaked almonds, lightly toasted
  • Small tub (200ml) natural yogurt
  • Optional: Sifted cocoa powder or icing sugar to dust; or some fresh strawberries to garnish


Preheat your oven to 180°C, then line a cake tin with greaseproof or baking paper.

Smash up the chocolate a bit, then put it and the butter in a heatproof bowl over a saucepan of simmering water. Make sure the bowl is in the steam, not in the water. The butter and chocolate will slowly melt. When most of it has it has melted, mix together and remove from the heat. Any last unmelted parts will melt after removing. Allow to cool for 2 – 3 minutes.

While the chocolate and butter is cooling, toast your nuts. A frying pan will work but it’s easy to burn them, putting the pan under a grill works better.

Once the nuts are toasted, pour the butter / chocolate mix into a mixing bowl with the sugar, mix together, then mix in the eggs.

Add the almond meal, and mix in, then yogurt and nuts, and mix in as well.

Pour this into your lined tin. You will need to smooth the top because the mixture will be very rich and thick. If you are concerned at this point by the orange scent from that Intense Orange – don’t be!

Cook for 50 minutes. Cooking time will vary depending on your oven and the thickness of the mix due to the size tin you use. Check to see if a skewer comes out clean after about 40 minutes, if its not done then check after a further 5 or 10 minutes. If the skewer does come out clean, give it another 5 minutes.

Once removed from the oven, remove from the tin and cool on a wire rack. Remove the paper only when it has cooled. Don’t try and cut it until it has cooled – you will find that when hot, it falls apart very easily, cooling helps it set better.

The Result

An intensely, insanely rich chocolate brownie that improves in texture and flavour over the next couple of days. It will be sticky, slightly gooey, and feel like a cross between a brownie and a fudge. This is hard to cut and may stick to a knife. Warming it might help.

Don’t eat these with cream! Serve small pieces with some fresh fruit. Or just eat a little in a corner where nobody can see you making a mess of yourself – and feel the guilty pleasure.


  • If you don’t care about gluten free, change the almond meal to plain flour – the result won’t be quite as sticky.
  • Add a teaspoon of ground coffee (real coffee, not instant) – you will barely taste it but there will be a lift in flavour.
  • Use sour cream instead of yogurt.

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