For a while now I’ve been looking for a 3rd recipe to add to flapjacks and cherry scones to make up my new weekend baking routine.
I wanted something chocolatey but easy to make and I know I could have made my chocolate fudge cake but I wanted something that was already portioned.
So, thanks to my friends on Twitter who suggested (Aunty) Delia Smith’s recipe (well we are both Smith’s) I thought I’d try her nutty brownies.
So here we are, my slight edits include changing up the nuts ( I used Lidl’s mixed nuts instead of macadamia and hazelnuts)
- 50g mixed nuts (Lidl’s mix has hazelnuts, almonds, walnuts and cashews but I took cashews out)
- 25g Brazil nuts
- 25g pecan nuts
- 50g dark chocolate (at least 70 per cent cocoa solids)
- 110g butter
- 2 eggs, beaten
- 225g granulated sugar
- 50g plain flour
- 1 level tsp baking powder
- ¼ level teaspoon salt
Preheat the oven to 180C/350F/Gas 4.
Line a small baking tray (mine is 18 x 24cm) with baking parchment
Roughly chop your nuts of choice into largish pieces , then bake for 8 minutes.
Melt the chocolate and butter together in a Bain Marie (large bowl fitted over a pan of simmering water) until you have a thin runny mess 😉
Remove the bowl from the pan and mix in the egg, then add the dry ingredients and nuts, combining thoroughly
Now spread the mixture evenly into the prepared tin and bake on the centre shelf of the oven for 30 minutes or until it’s slightly wobbly in the centre.
Remove the tin from the oven and leave it to cool for 10 minutes before cutting into squares. Then transfer these on to a wire rack to cool completely (or not if you can’t wait:).