Francis Atkins’ Chocolate and Almond Brownies


Easy to make and ideal for a small yet sumptuous sweet treat, culinary guru Francis Atkins’ chocolate and almond brownies are a flavour fantasia. The chocolate and salt makes an exciting combination, which is offset by the sweet taste of the almonds.

For the brownies:
1 tbsp of oil
100g of blanched almonds
225g of caster sugar
3 eggs
160g of unsalted butter
55g of plain flour, sieved
55g of cocoa powder
200g of dark chocolate
100g of milk chocolate
cocoa powder for dusting

To garnish:
16 blanched almonds
4 sheets of gold leaf

Heat the oil in a pan and fry the almonds until browned, then season with salt and leave to cool.
2 Heat the oven to 170°C/Gas mark 3. Cream the sugar and eggs together. Melt the butter and stir this in with the flour and cocoa.
3 Melt the chocolate in a microwave or over a pan of simmering water. Add the melted chocolate and salted almonds to the cream mixture and stir in.
4 Tip the mixture into a 22cm square baking tin tray lined with silicone paper, level the top and bake for 30 – 40 minutes. Leave to cool.
5 Cut into small squares and dust with cocoa powder. Arrange on a serving plate and top with a whole almond per square and a little fleck of gold leaf.

Recipe courtesy of Francis Atkins for

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