Ingredients

150g

dark chocolate

160g

salted butter

large eggs

1 tsp

vanilla extract

260g

light brown sugar

50g

plain flour/gluten free flour

40g

cocoa powder

1/2 tsp

baking powder

80g

ground almonds

a handful

chocolate box sweets

"Save this recipe for after Christmas when you have all that leftover chocolate!"

Many thanks to Nikibakes for this yummy recipe.

Method

Preheat the oven to 180C and line your brownie tin with greaseproof paper, set aside.
Melt the dark chocolate and butter together in a bowl over a pan of simmering water (or in the microwave in bursts). Stir and leave to cool slightly.
Once the chocolate and butter mixture has cooled slightly then add in the vanilla extract, sugar and eggs and mix together using a whisk.
When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder, and baking powder over the mixture, and then add the ground almonds. Fold into the mix gently, in a figure of eight. This will help to keep the air in.
Pour the mixture into your lined baking tray.
Arrange the chocolates on top of the brownie mix evenly, so there is 1 piece per portion of brownie. Push the chocolate into the mixture slightly. Bake for 20-25 minutes.
Take out of the oven and leave to cool in the tray. Dust with a little icing sugar and serve right away. Enjoy!