Gluten Free Chocolate Brownie

This is our family favourite and never been shared before!

185g unsalted butter
185g best dark chocolate
90g ground almonds
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g castor sugar

Pre heat an oven to 160C/Gas 4 and line a 25cm square brownie tin.
Melt the dark chocolate and butter in a pan over a low heat. In the meantime, beat the eggs and sugar until they are pale yellow and moussey which may take up to 8 minutes. Once the chocolate and butter has cooled a little, add this to the egg and sugar mousse by folding in very gently. Sift in the cocoa powder and add the almonds and fold until you have a smooth, consistent mixture. At this point you can added the chopped remaining chocolate or nuts or both.
Bake for about 30 mins until no longer wobbly in the middle but not too firm. Allow to cool in the tin before attempting to cut.