Note: French version is on my other food blog La cuisine de Babeth
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Spring got re-elected without any trouble. Spring is already working hard here in Antibes: birds are twittering and the delicate jasmine perfume lazily overruns the alleys of the city (a smell much more posh than the mimosa's one). Even with the return of colorful butterflies I was in desperate need for comfort, without any alcohol beverage help. My working from home status will lose one word ...
I know 2 very comforting activities: buying a new pair of shoes and eating chocolate. This time I picked the second one. I turned to my Mum's brownie.
Here, only for you the recipe:
-6 oz of bittersweet baking chocolate
-3oz of butter
-6oz of sugar
-4.5oz of flour
-1 tbsp of almond purée
-1 pinch of salt
1- Melt together the butter and chocolate using the double-boiler method. And if you're in a lazy mood you can skip the double-boiler. You just need to melt the butter and chocolate at low heat, stir well. Be very careful and watch it because it will stick and burn in a blink. No distractions like kids or phones...
2- Mix the sugar with the eggs.
3- Add the melted chocolate, almond purée (can be replace by melted almond paste) to it.
4- Add the flour with a pinch of salt.
5- Butter a baking pan. Bake for 20 minutes at 375F.
Note: You can combine to the mix some walnuts or fresh strawberries.