Chocolate Nut Brownie Recipe
Chocolate Nut Brownie Recipe – Makes 16
- 185g unsalted butter
- 185g best dark chocolate
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate
- 50g milk chocolate
- 10g nuts (natural unsalted nuts, chopped – use a combination of brazils, pecans and macadamias)
- 3 large eggs
- 275g golden caster sugar
- Cut 185g unsalted butter into small cubes and tip into a bowl. Break 185g dark chocolate into small pieces and put into the bowl.
- Fill a small pan a quarter full with hot water, and sit the bowl on top resting on the rim of the pan. Put over a low heat until the butter and chocolate have melted, stirring occasionally. Remove the bowl from the pan. Leave the melted mixture to cool to room temperature.
- Turn the oven on to fan 180C/gas 4.
- Using a shallow 20cm square tin , cut out a square of non-stick baking paper to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks.
- 3 large eggs into a large bowl and 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until thick and creamy. (3-8 minutes). You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber or silicone spatula in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown.
- Hold the sieve over the bowl of chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking fudgy. Don’t overmix. Finally, stir in the white and milk chocolate chunks and nuts.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares. They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.