Utterly decadent Chocolate Brownies a la Leon

I know I said I’d never need another Chocolate Brownie recipe, but I may have exaggerated a bit. It turned out, once I saw this recipes, that I did in fact need another recipe. This recipe: ‘Leon’s Better Brownies’, from Leon; Ingredients and Recipes, by Allegra McEvedy.

If you don’t know the Leon chain, their focus is very much on good quality, organic and fresh ingredients, and many of their recipes cater for special diets. These brownies are flour-free, so great for those with gluten or wheat intolerance.

It was my birthday yesterday, so I invited a few friends over for food and drinks, and I made these for pudding. They were a great success, and everyone loved them. But admittedly they are so rich it really is just about to have more than one. The recipe says that this makes 12 ‘big ‘uns’, but I cut it into 24 and one 24th was still verging on too much! But that’s maybe not surprising given just how much chocolate goes into it.

Leon’s Better Brownies (12 large, or 24 manageable!) 


(The recipe can be a little fussy, so have simplied it where possible – but do follow the order in which to add ingredients otherwise you might end up with scrambled eggs!)

Step 1 – mixing

  • 180g unsalted butter
  • 200g 54% chocolate
  • 2 teaspoons strong coffee

Step 2 – mixing

  • 1 teaspoon orange oil (I used essance) or grated zest of 1 orange
  • 80g toasted almonds, skin on, chopped
  • 4 free range eggs
  • 100g ground almonds
  • 160g 54% chocolate chunks
  • 160g 72% chocolate chunks
  • 150g fructose (I used golden caster sugar)
  • pinch salt
  • 3 – 4 drops good quality vanilla extract
  1. Preheat oven to 180 degrees C/350 degrees F/GM 4
  2. Melt the butter either in the microwave for 1 minute or on the hob, once melted allow to cool slightly.
  3. Separately, melt the 200g 54% chocolate in a bowl over warm water until fully melted and glossy, then remove from the heat.
  4. Add the coffee to the butter and stir, and then add the orange.
  5. Toast the skin-on almonds lightly, then chop roughly and allow to cool for 10 minutes.
  6. Break the eggs into a large mixing bowl and beat lightly. Add the ground almonds and stir well. Then add the cooled melted chocolate, and both the 54% and 72% chocolate chunks, the chopped almonds, then the fructose/sugar. Stir well. Stir in the salt and vanilla, followed by the butter mixture. Mix until well, but don’t mix too much air in otherwise it’ll crumble in the oven.
  7. Spoon the batter into a well greased baking tray (the book says 30cm by 30cm, but I used one a bit smaller and it was fine) then bake in the over for 20 – 25 minutes. It should end up slightly crisp on top and soft in the middle.

I’d give it a few minutes to cool in the tray, before cutting it and transferring the brownies to a cooling rack. They also work very well warm with double cream 🙂


4 responses to this post.

  1. This sounds so yummy with the addition of the coffee flavor!


    • I was always a bit suspicious of the combination of coffee and orange, but with the chocolate they lend really nice rich and light notes respectively 🙂


  2. Never too many chocolate brownies…..Never!


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