|
Four
Nut Chocolate Brownies
Ingredients
1 oz (25 g) macadamia nuts
1 oz (25 g) hazelnuts
1 oz (25 g) Brazil nuts
1 oz (25 g) pecan nuts
2 oz (50 g) dark chocolate (70% cocoa solids)
4 oz (110 g) butter
2 large eggs, beaten
8 oz (225 g) granulated sugar
2 oz (50 g) plain flour
1 level teaspoon baking powder
¼ level teaspoon salt
INSTRUCTIONS
1. Pre-heat the oven to gas mark 4, 350°F (180°C). Grease a 7
x 11 inches (18 x 28 cm) baking tin well, and line it with baking
parchment. The paper should come 1 inch (2.5 cm) above the tin.
2. Chop the nuts roughly, place them on a baking sheet and toast
them in the pre-heated oven for 8 minutes (use a timer!).
3. Place a large mixing bowl over a saucepan of just-simmering
water, making sure the bowl doesn't touch the water.
4. Put the chocolate and butter together in the bowl. When the
chocolate has melted, beat it until smooth and remove from the
heat. Then stir all other ingredients in until thoroughly blended.
5. Spread the mixture evenly into the prepared tin. Bake on the
centre shelf of the oven for 30 minutes or until slightly springy
in the centre. Remove tin from oven and leave to cool for 10 minutes.
Cut mixture into squares, remove from the tin and allow to cool
on a wire rack.
Brownies
should be slightly crisp on the outside but soft and moist inside.
If you think they may not be cooked properly, you've probably
got it about right!
|
