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1
Line a baking sheet with kitchen parchment paper, spread out the nuts and roast in a 150 to 160C oven for 10 minutes.
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2
Leave to cool.
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3
Combine the ingredients and sift together.
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4
Line the cake tin with kitchen parchment paper.
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5
Have all the other ingredients at room temperature.
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6
Put the nuts from Step 1 into a thick plastic bag, and crush them with a rolling pin.
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7
The brownies will be crunchy and tastier if you don't crush the nuts too finely.
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8
Put the broken up chocolate, butter and instant coffee in a small pan, and melt them by holding it above another pan of hot water.
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9
The coffee granules can still remain undissolved!
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10
Break the egg into another bowl and beat.
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11
Add the sugar and mix well.
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12
Add the chocolate-coffee mixture from Step 4 and mix well.
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13
Add the sifted flour an fold it in quickly using a rubber spatula.
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14
Add the nuts from Step 3 just before the flour is completely incorporated, and mix into the batter evenly.
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15
Pour the batter into the lined tin, level out the surface and then drop the tin from a height a few times onto a counter to eliminate any air pockets.
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16
Bake in a preheated 170C oven for 10 minutes.
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17
Take the tin out and arrange almonds on the top in to form little hearts.
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18
Put back in the oven and bake at 170C for another 10 minutes.
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19
(I just topped half of the brownies with almonds here.)
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20
Take it out of the paper and remove from the tin.
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21
Let cool on a rack.
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22
When it has cooled down, cut up as you like.
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23
I also recommend wrapping each piece individually to give as gifts.
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24
This is how the cut sides look.
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25
It's packed with nuts!
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26
The moist, rich, slightly bitter chocolate and the crunchiness of the nuts are amazing!
