In a double boiler, melt the dark chocolate until smooth. It should take about 3-5 minutes to melt the chocolate. I used Lindt 70% dark chocolate. For the sindful, chocolaty taste you must use good quality dark chocolate, atleast 70%. You may also use Amul’s 75% bitter chocolate or their  single origin chocolates which are available in the market for this recipe.

In a bowl, sieve together all purpose flour, cocoa powder, baking soda, corn flour, salt and keep aside.

In a separate bowl, cream the butter with castor sugar for 2-3 minutes until it has become light and a homogeneous mix. Add the melted chocolate and almond essence and beat for another minute. 

Now add the dry ingredients to the wet mix along with the milk. Mix together to form the cookie dough. Once all the dry ingredients are mixed properly, allow to chill the dough in the refrigerator for 35-40 minutes.

Pre heat the oven at 180 degrees Celcius for 15 minutes prior to baking.

Line your baking tray with parchment or baking paper. With the help of an ice cream scoop, take the Brookie dough and place them wide apart on the line baking tray. You will have around 4-5 Brookies on one baking tray.

With this recipe, you will get about 8-10 Almond Brookies. So while the first batch is baking, you may keep the remaining Brookie dough in refrigerator to avoid from melting itself.

Slightly press the Brookies to flatten them so that you can top them with the chopped almonds.

Bake the Almond Brookies in a pre heated oven at 180 degrees Celcius for about 15 minutes. 

Let the Brookies cool down for an hour before serving them

These Brookies will stay good for 3-4 days when kept in an airtight container after completely cooling them down