This, frankly obscene, brownie recipe has taken many recipe-testing sessions to perfect; it’s rich, salty (a good thing) and decadent and consequently, I’ve been wheeling it out at every celebration for well over fifteen years. Little quirks such as scattering some of the added chocolate across the base of the tin, so that it caramelises upon baking, make all the difference.
Read More… The amaretti base – so much easier than faffing with pastry - is essentially a crumble mixture, and can be used as such, if you don’t fancy slicing or arranging apples. It works well with rhubarb and raspberries too, in crumble form. The alchemy here lies in slicing the apples finely enough that they soften and part-caramelise in the oven, as the buttered-almond base firms up…
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