The decision to rename the Almond Brownie as The Exploding Brownie was not arbitrary; it was a reflection of what this brownie is and what it means to our company. It’s a way to honour its existence as The Exploding Bakery was built on this recipe.

Our skilled bakers have produced more of this brownie than any other cake, meeting the insatiable appetite of devoted customers and building the foundation to our company. One of the secrets behind the success of The Exploding Brownie lies in its simple yet high-quality ingredients. This brownie is crafted with just five components: chocolate, butter, eggs, sugar, and ground almonds. By carefully selecting these ingredients, the bakery ensures that each bite delivers a harmonious blend of flavours and textures. It’s a winning recipe for all our tray bakes, letterbox brownies and deli cakes.

 Almond Brownie Recipe

The backbone of The Exploding Brownie's decadence is undoubtedly the Colombian chocolate. The bakery sources this ingredient directly from Casa Luker.  The pillars of moistness come from the butter and eggs, sourced from Trewithen Dairy and St Ewe Eggs in Cornwall.  It guarantees its moist and fudgy texture. The richness of the butter adds a silky smoothness, while the eggs contribute to the brownie's structure and a velvety mouthfeel. These key ingredients work in perfect harmony, ensuring an irresistibly moist bite in every slice. A little bit of British sugar just sweetens the deal.

However we feel the star ingredient is the ground almonds (almond flour) from Food & Forest. The nuttiness of the almonds brings a unique flavour, as the ground almonds intermingle with the other ingredients, enhancing the overall taste experience.

This brownie’s reputation extends beyond the walls of our bakery to Fortnum & Mason, renowned purveyors of fine foods, and they’ve chosen to feature it in their esteemed establishment. This prestigious partnership is a testament to the bakery's commitment toward making banging cake and the quality we pour into each and every bake. We’d like to think Buckingham Palace put a couple in their trolley when doing the weekly shop, because we believe this truly is a brownie fit for a king.

 Brownie for the King

 We're also giving you a chance to roll up your sleeves and try this recipe yourself! If you do, we would love to see your creation - just tag us in your instagram post to get your brownie featured on our social media.


The Exploding Brownie Recipe

Because of the simplicity of this brownie, it’s so important to get the ingredients right. Variables outside your control will always affect the final result – the moisture content of the butter you use, the acidity of the chocolate you choose or the accuracy of your oven – but if you start with the good stuff, at least you’ll always know it’s going to have a banging flavour. So find yourself some single-origin chocolate, some real butter and high-quality free-range eggs, and get stuck in.


You’ll need:

375g (131⁄4oz) dark chocolate,

broken into pieces

375g (131⁄4oz) butter

300g (101⁄2oz) caster

(superfine) sugar

6 medium eggs

225g (8oz) ground almonds

1 teaspoon salt





Preheat the oven to 170°C fan/340°F/gas 5 and line your 22 x 33 x 5cm
(81⁄2 x 13 x 2in) baking tray (sheet pan), see page 7.

Melt the chocolate and butter together in a bain-marie (see page 8),
stirring occasionally until they are combined and silky smooth. Pour the
melted chocolate and butter into a large mixing bowl or the bowl of your
stand mixer, then add the sugar and give it a quick mix, letting the sugar
dissolve a little.
Now add the eggs and beat until the mixture emulsifies.

Finally, fold in the ground almonds and salt until fully combined, then pour
the batter into your lined tray. Bake for 25–30 minutes. The brownie should
be just cooked when you take it out, with a little wobble in the middle.
Serve hot with ice cream or cool with lashings of cream.

Best eaten still warm in the middle. This will keep for up to 2 weeks in an
airtight container in the fridge.

This can be made with hazelnut flour instead of ground almonds;
it’s pretty much a straight swap, assuming that the coarseness
of the milled ingredients is the same. You could try out some
other nut flours too.


Happy Baking!