225g butter, chopped
100g (⅔ cup) plain flour
65g (⅔ cup) Dutch cocoa
1 teaspoon baking powder
400g (2 cups) caster sugar
60g (½ cup) LUCKY ALMOND MEAL
110g (¾ cup) LUCKY SLIVERED ALMONDS
4 eggs, lightly beaten
200g dark chocolate, chopped into 1 cm chunks
40g (¼ cup) LUCKY NATURAL ALMONDS, chopped
130g (1 ½) cups LUCKY FLAKED ALMONDS
1. Preheat oven 160°C conventional (140° C fan-forced). Grease and line a 20cm square cake pan with baking paper. Allow a 2 cm overhang for easy removal of the brownie.
2. Melt butter in a saucepan over a medium to low heat. Remove from heat when just melted and stir. Set aside to cool for 15 minutes. Sift flour, cocoa and baking powder. Stir in caster sugar, Lucky Almond Meal and Lucky Slivered Almonds.
3. Add eggs and cooled butter to dry ingredients and mix with a wooden spoon until well combined. Fold through chocolate.
4. Spoon into prepared pan. Sprinkle with chopped Lucky Natural Almonds and Lucky Flaked Almonds and bake for 1 hour or until skewer comes out with slightly wet crumbs. Cool completely in the pan. Using the paper as an aide remove from pan to a chopping board. Cut into squares and enjoy.
Tip – brownies will keep in an airtight container for up to 4 days.