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It will need more salt, plus the lemon juice and chopped coriander to finish it off right. We serve it with a sprinkling of dried coconut on top. This is the lovely Emma's recipe, which she's been making for us down in Dorset since day one and which has won many admirers. As you can tell, she is a bit particular about the way it's done, but all power to her - it's the best brownie in the world. The melting. 200g dark chocolate (Belgian 54% cocoa solids) The mixing. 80g sweet Spanish almonds (skin on), toasted and chopped. 100g ground sweet Spanish almonds. 160g very dark chocolate chunks (Belgian 72% cocoa solids) 3-4 drops of Madagascan bourbon vanilla extract. Melt the butter on full power in a microwave for 1 minute (this can also be done in a small pan on the hob) and separately melt the dark chocolate in a bowl over a pan of hot water on the stove. Stir the chocolate well, ensure it is completely melted, and be careful not to burn it. Roughly chop and toast the skin-on almonds for 10 minutes and leave to cool.
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