Tuesday, 25 March 2014


One dark and stormy night I retired to my laboratory intent only on creating the most diabolically delicious desserts. The most wanton, lustful, downright sexual cakes and sinfully sweet treats that offer nothing less that total, unadulterated indulgence. The result of my fiendish endeavours was this. This utterly filthy, unashamedly unrestrained beast of a recipe, that combines the super rich and fudgy brownie with the saccharine sweet and slightly chewy macaron in a veritable red wedding of flavour and texture. Gluten free they may be, but make no mistake virtuous they most certainly are not. They are nefarious, plain and simple and all the better for it.

Prep time: 25 Mins (plus 30 mins drying time)
Baking time: 30-35 Mins
For the Brownie
150g Unsalted Butter (Cut into cubes)
210g Caster Sugar
100g Cocoa Powder

1tbsp Amaretto
2 Large Eggs
100g Ground Almonds

For the Macaron
40g Finely Ground Almonds
50g icing sugar
1.5tbsp cocoa powder
1 Large Egg White
3tbsp caster sugar
1tsp Almond extract

Let us begin with the brownie. Place the unsalted butter, caster sugar, cocoa powder and amaretto into a heatproof bowl and set over a pan of simmering water, stirring occasionally. When the butter has melted and the mixture can be stirred evenly remove from the heat and set to one side to cool slightly. At the same time grease a 21cm square tin and line with baking paper.

Whilst the mixture is cooling you can prepare the macaron concoction. Mix together the 40g of almonds, icing sugar and cocoa powder. In a separate bowl whisk the egg white until light and fluffy, then continue whisking whilst adding the caster sugar one tablespoon at a time until stiff peaks form. Add the almond mixture to the egg white along with the almond extract, then slowly fold through until evenly combined.

Now we return to the brownie batter, noting that this stage should be completed with some haste. Add the 2 large eggs to the melted butter mixture, along with the ground almonds and mix until evenly combined. Spoon into your prepared tin, evening to the edges, then spoon over the macaron mixture, covering the top of the brownie batter (although it is fine if a few gaps remain). Leave in the tin at room temperature for 30 minutes, until the macaron topping is just tacky to the touch. Whilst you are waiting you can preheat the oven to 170C/325F/Gas 3.

Place the tin in the centre of the oven and bake for 30-35 minutes, until a metal skewer comes out slightly sticky when inserted into the middle of the giant brownie. When you are happy the mixture is baked remove from the oven and leave to cool completely in the tin. When cool, remove from the tin, carefully peeling away the paper, then slice and INDULGE...

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