Chocolate Brownie
Ingredients
Serves 16
- 100g (12oz) almonds, pecans, walnuts and pistachios
- 100g (4oz) unsalted butter
- 100g (4oz) 70% chocolate – chunks
- 2 free range eggs
- 225g (8oz) granulated sugar
- 50g (2oz) plain flour
- 1tsp baking powder
- ¼ tsp salt
How To Make
- Line a 7in x 11in square baking tin with parchment, allowing the paper to come 2cm above the tin.
- Preheat the oven to 180°C / 350°F / gas mark 4.
- Chop the nuts roughly so they’re still quite chunky and roast them in the preheated oven for 8 minutes.
- Meanwhile, put the butter and chocolate in a metal bowl placed over a pan half filled with barely simmering water. Allow the chocolate to melt, then beat until smooth.
- Remove from the heat and stir in the other ingredients including the nuts, until thoroughly mixed.
- Spread the mixture evenly into the prepared tin and bake in the middle of the pre-heated oven for 30 minutes or until it is lightly springy in the middle.
- Take the brownies out of the oven and allow to cool for 10 minutes before cutting into about 15 squares.
- Then use a palette knife to transfer to a wire cooling rack and serve when cool.