- Preheat the oven to 180oC, gas mark 4. Grease and line a 25x22cm tin with baking paper.
- First, make the cookie layer. Whisk the butter and sugar together in a bowl until pale and fluffy, then whisk in the egg. Fold in the flour, almonds and bicarbonate of soda. Press into the prepared tin and bake for 15 minutes.
- Meanwhile, prepare the brownies. Place the butter and chocolate in a large bowl over a saucepan of simmering water until melts, remove from the heat and set aside.
- Whisk the eggs and sugar together until pale and fluffy then stir in the melted chocolate mixture. Gently fold in the flour and half of the nuts and spoon on top of the cookie layer, sprinkle with remaining nuts and bake for 20-25 minutes until crusty on top but still slightly gooey in the centre. Allow to cool before removing from the tin and cutting into 20 pieces.
Ingredients:
Makes 20
For the cookie layer:
100g butter, softened
175g light brown soft sugar
1 medium egg
200g plain flour
100g Crazy Jack Ground Almonds
½ tsp bicarbonate of soda
For the brownie layer:
175g butter, diced
180g plain chocolate, chopped
3 medium eggs
250g caster sugar
125g plain flour
50g Crazy Jack Whole Almonds, roughly chopped
50g Crazy Jack Cashews, roughly chopped
