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–+ servings
Servings: 20

INGREDIENTS
 

  • 7 ounces/200 grams unsalted butter
  • 7 ounces/200 grams dark chocolate
  • 3 large eggs
  • 1 cup/200 grams sugar
  • ¼ teaspoon salt
  • ½ cup/70 grams all-purpose flour
  • ½ teaspoon baking powder

Coating:

  • 14 ounces/400 grams milk chocolate
  • 1 tablespoon ground almonds, optional

INSTRUCTIONS

  • Heat oven to 170°C/340°F on convection. Line a 20×20 cm/8×8-inch square pan with parchment paper.
  • Melt butter and dark chocolate together until smooth. Stir until fully combined.
  • Whisk in eggs, sugar, and salt just until smooth. Fold in flour and baking powder.
  • Pour batter into the prepared pan and smooth the surface. Bake for 25 to 30 minutes, until the edges are set and the center jiggles slightly.
  • Cool completely, then freeze uncovered until fully firm, at least 4 hours or overnight.
  • Melt milk chocolate gently without oil. Stir in ground almonds, if using.
  • Cut brownies into bite-size squares. Dip each piece into the chocolate, letting excess drip off.
  • Place on parchment paper and freeze until the coating is set, about 1 hour. Serve chilled or at room temperature.