White chocolate and almond brownie recipe

This delicious brownie is a remix of the fantastic dark chocolate and pecan pudding made at Café Paradiso in Cork, Ireland. One of the greatest most original restaurants in the world. The combination in this recipe of white chocolate and almond works as a fine dining desert and equally as our children's number one treat! It's easy to make but that added 10% pleasure comes from a slightly caramelised base while still retaining a moist 'ganache' raw white chocolate centre. The optional addition of cranberries improves flavour and texture further and gives a lovely fleck through the bake.

The recipe makes 12 good portions

Equipment needed: baking dish/tray 30cm x30cm(12 "x 12"), 3cm/1" depth

Ideally a mixer, but no problem by hand


400gms Green and Blacks/or very high quality white chocolate

225gms ½lb unsalted butter

3 eggs

1 tsp almond essence

150 gms toasted flaked almonds

140gms 4½oz plain flour

1 tsp baking powder

120gms 4 oz dried sweetened cranberries


Preheat oven to 160°C (325°F Gas Mark 3)

Place almonds on tray and bake for approximately 10-15 minutes or until just taking colour

Meanwhile break up half the chocolate and mix with butter into a bowl.

Place over a pan of water (so water has contact with the bowl) and gently bring to a simmer to melt the mix.

Grease and line baking tray /dish with baking parchment.

In another mixing bowl (or beater) add the caster sugar and beat in the eggs one by one, so the mix holds together and is just beginning to become fluffy, add the almond essence.

When the butter and chocolate have melted, combine with a spatula then gently add to the sugar and egg mix.

Sift the plain flour and baking powder and add slowly to the mix.

Add the almonds and optional cranberries.

Finally cut the remaining 200gms white chocolate into small 3mm (1/8 inch)pieces and add to the mix.

Spread evenly into the lined baking dish

Bake for 20mins at 160 °C then open oven door to cool for 1 minute, then bake for 10 minutes at 150°C

The brownie should have raised by a third and have a golden shiny top but still be a little raw in the centre.