|Unsweetened chocolate||2 Ounce (60 gram)|
|Softened butter||125 Milliliter (1/2 cup)|
|Granulated sugar||175 Milliliter (3/4 cup)|
|Honey||45 Milliliter (3 tablespoon)|
|Sifted all purpose flour||125 Milliliter|
|Slivered almonds||250 Milliliter|
|Egg white||1 (beaten stiffly)|
Preheat oven to 350°F (180°C).
Butter 8 inch (20 cm) square cake pan.
Place chocolate in stainless steel bowl.
Melt over saucepan half-filled with boiling water.
Place butter, sugar and honey in large bowl.
Add melted chocolate and mix well.
Add vanilla and eggs, one at a time, beating well after each addition.
It is best to use electric beater.
Fold in flour and salt and mix until completely incorporated.
Stir in almonds and incorporate stiff egg white.
Pour batter into prepared cake pan and bake 25-30 minutes or until toothpick inserted comes out clean.
Cool brownies in pan 10- 15 minutes, then finish cooling on wire rack.