This rich and sticky brownie with an acidic kick, will last well  covered for days.


  • 140 gm almonds in their brown skin

  • 100 gm bitter chocolate

  • 150gm soft butter

  • 160gm caster sugar

  • 2 eggs

  • 40gm flour

  • 2 tablespoon of tamarind concentrate

  • 1 cake tin

  • Butter to grease the tin


  • 1.

    Preheat oven to 160 degrees on traditional bake.

  • 2.

    Place the chocolate into a saucepan and heat over stove to let the chocolate melt (alternatively melt the chocolate over a hot water bath).

  • 3.

    Remove and add the butter and stir until the butter has dissolved.

  • 4.

    Insert the large chopping blade into the large bowl and place the almonds into your Electrolux Masterpiece Food Processor. Press the power button followed by start and grind almonds to a fine powder.

  • 5.

    Add egg, sugar, tamarind and the melted chocolate and blend together for 1 minute.

  • 6.

    Last mix in the flour and pulse a few times till everything is well combined.

  • 7.

    Grease the cake tin with butter and fill the mixture in and bake in the oven for 30 minutes.

  • 8.

    Remove and chill to room temperature and cut into slices. Can be stored in an airtight container in the fridge.

  • Special Equipment: :

  • 1.

    Electrolux Masterpiece food processor

  • 2.

    1 cake tin 


Recipe written by Walter Trupp for Electrolux

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