Method:

• Preheat the oven to 180°C. Line either 2 x 20cm (8-inch) square baking tins or x 20cm round cake tins with baking parchment and lightly grease them.
• Place the chocolate chunks in a small bowl, heat in the microwave for about 1 minute, wait a few seconds, and stir until the chocolate is melted (if there are still lumps, heat a little longer). Let it cool for about 2 minutes.
• Place the eggs in a large bowl, add the white and brown sugars, and beat with the stand mixer until the mixture is foamy and light in color.
• Add the oil and vanilla extract and mix again. Gradually add the melted chocolate while continuing to mix.
• Fold in the ground almonds, cocoa powder and salt gently with a spatula.
• Add the chopped chocolate and fold gently again to keep in the air.
• Divide the mixture evenly between the two prepared tins and spread it out evenly in each.
• Bake both pans in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center of the brownies comes out with very moist crumbs. (Since you're using two pans, check both for done-ness.)
• Let cool completely in the tins on a wire rack before decorating.
• To decorate: Gently heat the coconut milk, vanilla, and salt until just below simmering. Place the chopped chocolate in a heatproof bowl then pour the hot coconut milk mixture over it. Leave to sit for a few minutes to melt then whisk until smooth. Let it cool completely to thicken, then use as desired.
• To use it for frosting or drizzling you can use it as it is. If you want to pipe it, leave it overnight in the fridge to set, and then whip using an electric whisk. It’ll be the perfect piping consistency.
• I decorated the one in the picture with piped lengths of chocolate meringue, gold leaf and strawberries. You could use fresh berries and chocolate curls plus sprigs for fresh mint.

Shiri Kraus is the co-owner and chef at Epicurus Camden