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    White Chocolate, Redcurrant and Almond Brownies

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    White Chocolate, Redcurrant and Almond Brownies

    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.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 45 minutes, plus cooling
    • Total time: 1 hour 5 minutes, plus cooling 60 minutes 5 minutes

    Makes: Makes 15 large, or 60 bite-sized


    • 160g redcurrants
    • 200g white chocolate, broken into pieces
    • 250g butter, diced, plus extra for greasing
    • 4 medium eggs
    • 100g self-raising flour
    • 100g ground almonds
    • 400g icing sugar
    • Icing sugar, to dust


    1. Preheat the oven to 180ºC, gas mark 4. Butter a baking tin measuring 30cm x 20cm. Line with baking parchment.
    2. Carefully strip the redcurrants from their stems by running a fork down the stem.
    3. Put the chocolate and butter in a bowl over a pan of barely simmering water and leave to melt. (Or melt the mixture in a microwave.) Make sure it doesn't get too hot or the chocolate will become grainy. When melted, gently stir in the icing sugar. Leave to cool a little then beat in the eggs, one at a time. Stir in the flour and almonds, then gently fold in the currants.
    4. Pour into the prepared tin and cook for 45 minutes or until firm in the centre. You may need to cover it with foil after about 30 minutes to prevent too much browning. Cool in the tin, then cut into squares. Dust with icing sugar before serving.

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