BEST-EVER CHOC-NUT BROWNIES

Best-ever Choc-Nut Brownies

By popular demand we include had to include our Best-ever Choc-Nut Brownie recipe; look no further: this is the ultimate brownie recipe!
Makes 16 large squares or 36 small squares

Ingredients Best-ever Choc-Nut Brownies:

  • 180 g butter or margarine (180 ml)
  • 400 g dark cooking chocolate, broken into pieces
  • 4 extra-large eggs
  • 280 g granulated sugar (350 ml)
  • 10 ml vanilla essence
  • 70 g cake flour (125 ml), sifted
  • 250 g white or dark chocolate, chopped
  • 200 g pecan nuts, chopped (500 ml)

Method Best-ever Choc-Nut Brownies:

  1. Preheat convection oven to 160°C/140ºC fan/ Gas mark 3.
  2.  Grease and line with baking paper 1 large tin, or two 18 x 26 cm baking tins; grease paper again.
  3.  Place butter and chocolate into a large glass jug or bowl. Microwave on 100% power for 2 – 3 minutes,
    stirring each minute until the butter has melted and chocolate is smooth.
  4.  Beat eggs and sugar with an electric mixer, on high speed, until thick and light in colour.
  5.  Beat in vanilla essence; then add in the melted butter and chocolate.
  6. Fold in flour, white or dark chocolate pieces, and nuts.
  7.  Pour batter into prepared pans.
  8.  Bake for about 40 minutes or until a tester comes out almost clean. Settle for a moister than the dry result.
  9.  Allow cooling in the tin. Cut into portions with a wet knife.
  10. Store in a sealed plastic container for a few days, or freeze.
  11.  Dust with icing sugar before serving.
  12.  For extra ‘wow’ – grate a slab of dark and white chocolate over the brownies when serving.

Variation:
• Add in 1 small packet Malteser chocolate balls in step 5. Omit chopped white chocolate.
Tip:
• Nut allergy or just don’t have any nuts? Leave them out and the recipe still works very well.

Best matched with Nespresso Citiz & Milk Red – C123-ZA-CR-NE

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