Thursday, 25 November 2010

Almond Toffee Brownies

What could I do with the three egg yolks I had left over from making the Chocolate Meringue (over two months ago now - oops)? I needed to come up with something fast.  I had a quick hunt on the net for a suitable recipe, but other than mayonnaise which I wasn't geared up to do, I couldn't find anything.  Having read Liz's post on George Cadbury, I had brownies on the brain and as I hadn't yet tried making Chantal Coady's brownie recipe from Real Chocolate, I thought I'd try that - or rather an adapted version of that.  I made 1/3 of the quantity and used the egg yolks rather than two whole eggs.  Following on from a comment by Hazel who says she always makes her brownies with ground almonds rather than flour (as it makes them gooier), I did just that and included a load extra as a substitute for the walnuts.
  • Melted 120g unsalted butter with 45g cocoa
  • Whisked 3 eggs yolks with 225g vanilla sugar (substituted for 1 tsp vanilla extract) until pale and creamy.
  • Folded in 110g ground almonds (ground almonds coarsely in a coffee grinder to enable some texture and a bit of crunch).
  • Added cocoa mixture and poured into a greased 9"x7" tin (this is the smallest I have so they did turn out to be quite thin).
  • Baked at 180C for 12 mins.
The result was a really delicious - and I mean really delicious - squidgy brownie.  It had a good nutty crunch and almost toffeeish texture; the latter partly due to the batter being spread quite thinly.  We very indulgently had some of these for dinner with more raspberries as an after meringue treat.  These have to be my favourite brownies ever.  Next time I have some spare egg yolks I shall be making these for sure.

Friday 26 November - I've just joined in the KitchenMaid's Blog Hop - not at all sure what it is or how it works, but thought I'd give it a try.

44 comments:

  1. This is a recipe to keep, thanks for sharing it :)

    ReplyDelete
  2. Those sound great Choclette, especially the texture you described, nom nom!

    ReplyDelete
  3. I usually steer clear of almonds but if you say these are toffee-ie then I will try. I suppose ground almonds will be fine too.

    ReplyDelete
  4. They look lovely, I love using almond instead of flour as it really gives a deeper, marzipan quality to cakes... nice work my friend!

    ReplyDelete
  5. They sound lovely! I'll have to give that a go.

    ReplyDelete
  6. brownies with a toffee flavour sound excellent - I am always up for a flourless cake with almonds so I imagine I would love these - great save on the egg yolks - they always bamboozle me!

    ReplyDelete
  7. Sigh! They look ever so tempting ... and here is me trying to be a good girl in the lead up to Christmas (who am I kidding!!!) going to have to make these now ;0)

    ReplyDelete
  8. looks so tempting & very delicious

    ReplyDelete
  9. It sounds like you may have found the holy grail of brownies. I am going to give them a try.

    ReplyDelete
  10. Choclette, I was going to say you could make a challah type dough, that is best made with egg yolks and not whole egg... BUT... look at those brownies! Who wants to eat bread when they can have brownies like that.... they sound FAB!

    ReplyDelete
  11. have been craving for brownies for while now...sounds easy and delicious slurp :)

    ReplyDelete
  12. This is a fab way to use up egg yolks - these brownies look super chocolatey and delicious.

    ReplyDelete
  13. They look delicious. I have been thinking about making some brownies as a thankyou for some people I have been working with. They might just be the ones to do it!

    ReplyDelete
  14. this is so pretty:) i love it. thanks for sharing.

    ReplyDelete
  15. I'm in serious danger of becoming a chocolate monster if I keep reading your blog - especially the extra cheeky little temptations at the bottom of the post ... 'you might also like this'. Naughty Choclette {wink}

    ReplyDelete
  16. MoonSmile - thank you and you're welcome.

    Manu - they were really really good.

    Jac - thanks, using almonds rather than flour often works well. Luckily it did this time too :)

    Gillian - why do you steer clear of almonds?

    Dom - thanks for your commendation. One of the better cakes I've made so far is a chocolate and almond one with no flour.

    Suzler - nice to hear from you. Keep trying to find your blog but am not very often successful.

    Johanna - the need to find gluten free recipes seems to be on the increase. I quite often use spelt which people who are intolerant to wheat can often manage.

    Chele - you really have set yourself a challenge trying to be good before Christmas when there is so much baking and making of goodies to do.

    Sushma - thank you

    Kath - let me know what you think. Last week I made chestnut brownies and think they might be even better. It's so hard to tell which is best, because I can't try them all at the same time.

    Joanna - I did make challah on my bread making course, but nice as it was, brownies are a lot easier - don't say I never take hte easy way out!

    Ananda - the great thing about brownies are that they are so quick and easy to make that if you fancy some you can whip them up in no time at all.

    Cakelaw - meringue and brownies every time :)

    CityHippy - sounds like a lovely thank you present.

    BlackBook - thank you

    Nic- thanks, had a good chuckle at that.

    ReplyDelete
  17. Hurrah! Thanks for joining my little blog hop - you did good, as they say. The point of blog hops is that you can 'hop' from one to another - by posting the link to your blog on my post, you have hopefully got lots of new visitors (who will be swooning at this recipe and all your back catalogue!)

    ReplyDelete
  18. brownies for dinner - love it! Hee hee! Also loving the almond instead of flour, those brownies must taste divine!

    ReplyDelete
  19. I think this brownie illustrates that the best recipes are often the simplest, 5 amazing ingredients to make a tin of delicious chocolate sqidginess. Yum

    ReplyDelete
  20. I love a squidgy brownie and they look extra special with raspberries to eat alongside them.

    ReplyDelete
  21. Am salivating over the description of these, they look so mmmmm too!

    Very handy for using up leftover yolks too, always at a loss what to do with them!

    ReplyDelete
  22. Wow! These sound amazing! I love the idea of using ground almonds instead of flour. So there is nothing really to make them rise? No wonder they were so fudgy and gorgeous!

    ReplyDelete
  23. I'm always looking for a good way to use up the yolks when I make pavlova - I've just found it!!!

    Thank you so much for this recipe.

    ReplyDelete
  24. I must must try this! I've been on a bit of a brownie binge lately.

    ReplyDelete
  25. KitchenMaid - up for trying most things once (well, on reflection, maybe some things)

    Catherine - it was a good suggestion substituting almonds for the flour - would probably never have thought of that on my ownsome!

    Oxslip - love the sound of squidginess.

    Maggie - thanks. The season of raspberries already seems such a long time ago.

    Anne - thank you. Yes, there is a limit to how much mayonnaise one wants to make.

    Foodycat - Thank you. I think the secret might have been in grinding these myself so there was quite a bit of "texture" too.

    BVG - I'm very glad to be able to return the complement. You've so many recipes I want to make.

    Baking Addict - I find brownies very hard to wean myself off!

    ReplyDelete
  26. I do love a squidgy brownie...and these looked great!

    ReplyDelete
  27. Ahh how lovely of you to mention me in your post! I feel very privileged :)

    Once you go gooey with brownies... you never go back!

    Yum yum YUM!

    P.S. Sorry I have only just read this - I have been away for a few days!

    ReplyDelete
  28. Liz - thanks - I have you to thank for these (and Hazel)

    Hazel - no need to apologise. Thanks for the tip

    ReplyDelete
  29. Your almond chocolate brownies look so heavely, my friend!

    MMMMMMMMMMMMM,..tasty & fab food!

    ReplyDelete
  30. Sophie - thank you. I have another brownie post in the making now - possibly even better.

    ReplyDelete
  31. Just wanted to pop back and say I made these and they were delicious!

    ReplyDelete
  32. Northern Snippet - thanks for letting me know. It's always good to hear that things have worked for others AND been liked :)

    ReplyDelete
  33. I wish had some of these with my coffee every morning what a perfect combination of ingredients!!

    ReplyDelete
  34. An ingenious way to use up eggs. I'll remember the recipe thanks!

    ReplyDelete
  35. I love almond flavour stuff, mmmmm Dime bars, these do look lush.

    ReplyDelete
  36. These look delicious. The perfect mid afternoon treat.

    ReplyDelete
  37. I wish I had one right now. They look nice.

    ReplyDelete
  38. these look and sound wow!! shared here https://twitter.com/SmokinHerbz1/status/402564494255071232

    ReplyDelete
  39. wow these look delicious, thanks for the recipe!

    ReplyDelete
  40. Always on the lookout for gf recipes - this sounds great - thanks.

    ReplyDelete
  41. a squidgy brownie is always a winner.

    ReplyDelete

I love to hear from you so please do leave a comment or question.

LinkWithin

Related Posts with Thumbnails