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White Chocolate, Redcurrant and Almond Brownies
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These are addictive: dense, fudgy and delicious. It's important to use fresh, firm currants and fold them into the mixture carefully. Overripe currants will ooze juice into the mixture and give the brownies soggy bottoms. I often cut these rich little cakes into bite-sized squares to serve as petit fours with coffee.
Makes: Makes 15 large, or 60 bite-sized
This recipe was first published in June 2005.