1 tbsp melted butter, to grease
120 g dark cooking chocolate, chopped
120 g butter
1½ cups caster sugar
1 tsp vanilla extract
1 cup plain flour
1 Tbsp cocoa powder
¼ tsp baking powder
180 g dark chocolate bits
1½ cups smoked almonds, chopped
¼ tsp sea-salt flakes
- Preheat oven to 180°C. Grease a 26 x 16 x 5cm slice tin. Line with baking paper. Put cooking chocolate and butter in a medium saucepan over low heat and stir until melted and smooth; cool slightly.
- Stir sugar into chocolate mixture. Add eggs, 1 at a time, beating with a wooden spoon after each addition until just combined. Stir in vanilla.
- Combine flour, cocoa powder and baking powder in a small bowl. Add flour mixture to chocolate mixture; stir until just combined. Stir in 100g of the chocolate bits. Pour batter into prepared tin, spreading evenly. Sprinkle with remaining chocolate, almonds and salt flakes.
- Bake for 25-30 minutes. Cool in tin on a wire rack. Using edges of baking paper, lift from tin. Cut into squares and serve.