Recipe for Chocolate Brownies

Makes 18 chocolate brownie fingers.

7 oz (200g) whole almonds with skins left on 10½ oz (300g) Lesme, Callebaut or Valrhona chocolate 7 oz (200g) unsalted butter 12 oz (340g) castor sugar 1 teaspoon vanilla extract 8 eggs, free-range preferably

Preheat the oven 180C/350F/ regulo 4 Line a swiss roll tin 9” x 12” (22½ cm x 30 cm) with bakewell paper leaving a rim around the circumference at least 2” high. Staple the sides so that they don’t fall over!