As a chef who adores chocolate, this is up there with one of my favourite recipes which I have been using for many years now.

It’s so simple but so indulgent for a brownie. I urge you to try it!

• 455g Good quality dark chocolate
• 170g Unsalted butter
• 5 x Whole eggs
• 300g Caster sugar
• 130g Ground Almonds

The Herald:

Pre heat oven – 180c/160c fan/ gas mark 4 To begin line a 30 x 25cm baking tray with greaseproof paper. Place the chocolate and butter into a mixing bowl and heat over a bowl of simmering water to melt them both together.

In a separate bowl whisk together the eggs and sugar until they have doubled in size. Once the chocolate and butter have melted fold this into the egg and sugar mix.

READ MORE: Gary Townsend's recipe: Thai fish cakes

Next fold in the ground almonds and pour this into the baking tray.

Place into the oven and cook for around 16-18 minutes.

Remove from the oven and allow to cool before cutting into pieces.


Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.

Twitter @Chefgtownsend

Instagram- @chef.g.townsend