Dark choc and almond brownie recipe

We have been making these brownies since we opened 9.5 years ago, and they never fail to disappoint.

You can store these in an airtight container for about 3 days; do not refrigerate them as it makes them hard.

You can also use any nuts you prefer; we use whole chopped almonds most the time as we like the texture and flavour most.

These are rich, gooey, nutty and definitely good for the holidays.

Ingredients

220g unsalted butter
100g dark chocolate
4 eggs, beaten
450g caster sugar
100g plain flour
2tsp baking powder
1tsp salt
220g pecan nuts, chopped

Method

1 Preheat oven to 180°C
2 Grease and line in a baking tin measuring 33 x 23 cm
3 Melt the butter and chocolate together in a double saucepan
4 Remove from the heat and stir in all the other ingredients
5 Bake for 30 minutes
6 Allow to cool in the tin for 10 minutes

By |2018-12-20T07:48:45+00:00December 17th, 2018|Uncategorized|Comments Off on Dark choc and almond brownie recipe

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