dark chocolate brownies

80g butter chopped
200g good quality dark choc chopped
2 cups plain flour
6 tbsp cocoa
4 tbsp caster sugar
extra 200g butter, softened
1 cup icing sugar
8 eggs, separated
1/3 cup ground almonds
extra 1/2 cup caster sugar

1.preheat oven to 160C. Lightly grease slice tin with melted butter, then line base sides with baking paper.
2. Melt butter and 50g choc in a pan over a low heat, striring constantly, until mixture is smooth. Remove from heat. Sift 1 cup flour and 2 tablespoons cooca together over mixture. Stir in sugar and mix until pastry comes together. Press into base of prepared tin. Prick dough with a fork, then refrigerate for 15 mins.
3. Melt extra butter and remaining chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove from heat. Stir in icing sugar and yolks. Sift remaining flour and cocoa together over mixture. Stir until well combined. Fold in almonds.
4. whisk eggwhites in teh large bowl of an electric mixer until soft peaks form. Add extra sugar, 1 tblsp at a time, beating well after each addition. Carefully fold eggwhite mix into chocolate mix.
5. Spread mix over dough and bake for 40-45 mins or until cooked when tested with a skewer. cool completely in tin and slice into squares to serve.