If you make the macarons I posted about yesterday, you'll find yourself with some leftover almond praline. Not a huge problem, obviously, but I did - and these brownies are what I made with it. You can totally leave it out if you don't happen to have it, but it adds an extra touch of caramel which I found very welcome. (Just use more ground almonds.)
These are great on their own, but absolutely divine with a dollop of whipped cream. And as a bonus, they're gluten free!
Flourless Almond Brownies
225 g butter
225 g dark chocolate
200 g sugar
1/2 tbsp vanilla extract
3 eggs
150 g ground almonds
50 g almond praline
Melt butter and chocolate, and add sugar and vanilla. Let it cool slightly, then add the egg, almonds and almond praline. Stir until smooth.
Pour in a buttered cake tin and bake at 175°C for 25-30 minutes. Remove from the oven, and cool before taking them out of the pan.
Recipe in Swedish:
Mandelbrownies
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