Makes 16 Large Triangles
 IngredientsÂ
- 500g salted butter
- 500g caster sugar
- 550g Bracegirdleâs dark Belgian chocolate buttons
- 7 pastured free range eggs, lightly beaten
- 400g almond meal
MethodÂ
Pre-heat your oven to 165°C (not fan-forced). Grease and line a 40cm x 34cm tin with baking paper.
Add the butter to a medium saucepan and melt gently over a low heat. Once melted add the sugar and continuously stir until all the sugar has dissolved. Take the mixture off the heat and add the chocolate buttons, stirring until all the chocolate has melted. Transfer mixture to a large bowl.
In a separate bowl, whisk the eggs using electric beaters until fluffy. Slowly pour the whisked eggs into the chocolate mixture a small amount at a time, whisking together as you go to fully combine. Gently fold through the almond meal and then pour the batter into the prepared tin.
Bake for 90 minutes, or until an inserted skewer comes out clean. Leave the brownie to set for at least 2 hours before attempting to remove from the tin or cut. Serve with fresh cream or vanilla ice-cream.
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