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
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.
