175 g (6 oz) unsalted butter, melted, plus extra for greasing
3 large eggs
125 g (4 oz) soft light brown sugar
50 g (2 oz) caster sugar
1 teaspoon almond extract
pinch of salt
100 g (3 1/2 oz) ground almonds
75 g (3 oz) plain flour
3 tablespoons ready-made blackcurrant coulis
toasted flaked almonds
Grease a 23 cm (9 inch) square brownie tin and line with nonstick baking paper (see page 9).
Place the eggs, brown sugar and caster sugar in a large bowl and whisk until combined. Stir in the melted butter, almond extract and pinch of salt, then fold in the almonds and flour until well combined.
Scrape the mixture into the prepared tin. Drizzle over the coulis and swirl over the surface with the tip of a knife.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until golden and just firm to the touch.
Leave to cool in the tin for 1–2 minutes, then lift on to a board using the lining paper and cut into 12–16 squares. Serve warm or cold with blackcurrant sorbet and scattered with toasted flaked almonds, if liked.