Almond Choc Brownie with Pistachio

Gluten free and satisfies your choc cravings, and its good for you! Simple to make.

Ingredients

200g Dark Chocolate (50% cocoa content) - break into small pieces

200g Unsalted Butter

4 large whole Eggs

200g Brown Sugar

200g Almond Meal (bleached fine ground almond)

1/4 cup (1 cup= 250ml) Corn Flour - (you can use plain flour if you wish)

1 Teaspoon Baking Powder

Pinch of salt

Pealed Pistachio nut cleaned - optional

Preparation:

Melt the Butter with the chocolate in the microwave for about 1min 40sec on high.

With an electric mixer blend in the whole eggs one by one.

In a bowl mix the remaining dry ingredients together, and add this slowly to the choc egg mixture and combine.

Pour Mixture into a pre-buttered 20cm round cake tin (or similar size square tin).

Drop a few pistachio on the top, you can also add some dark choc chips.

Bake in a pre-heated 200c fan forced oven for 40-50min.

Bake it until a stick probe comes out semi moist (don’t dry it out, should not need more than 50min)

Let it cool on room temperature, then turn it upside down on a cake plate, cover with foil and place it into the fridge overnight.

Enjoy with a dash of fresh double cream, or on its own.

(I have cut my cake too early, did not let it chill completely, so it has a bit of crumble… resist until you are able!)