Calories: 270
Fat (of which saturated fat): 18 g (4.5 g)
Carbohydrate (of which sugar): 22 g (22 g)
Salt: 0.3 g
makes 12 brownies
1/3 cup plus 1 tablespoon dairy-free spread, plus extra for greasing
5 1/2 ounces good-quality bittersweet chocolate (about 70 percent cocoa solids)
1 teaspoon strong instant coffee
1 teaspoon vanilla extract
1 cup ground almonds
3/4 cup plus 2 tablespoons granulated sugar
4 eggs, separated
confectioners’ sugar, to decorate (optional)
Preheat the oven to 350°F. Grease an 8-inch square cake pan and line the bottom.
Melt the chocolate and spread in a heatproof bowl placed over a saucepan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and spread have melted and are smooth.
Carefully remove the bowl from the heat. Let cool slightly, then stir in the coffee and vanilla extract. Add the almonds and sugar and mix well until combined. Lightly beat the egg yolks in a separate bowl, then stir into the chocolate mixture.
Whisk the egg whites in a clean large bowl until they form stiff peaks. Gently fold a large spoonful of the egg whites into the chocolate mixture, then fold in the remainder until completely incorporated.
Spoon the batter into the prepared pan and bake in the preheated oven for 35–40 minutes, or until risen and firm on top but still slightly gooey in the center. Let cool in the pan, then invert onto a plate, remove the parchment paper, and cut into 12 pieces. Dust with confectioners’ sugar before serving, if liked.