Dark Brazil Nut Brownies

By Molly Bakes From the book Chocolate
Dark Brazil Nut Brownies from the Molly Bakes Chocolate cookbook

The dark muscovado sugar makes these brownies extremely rich and gooey, while the toasted Brazil nuts form the perfect complement.

Cook time 15 min For how many? Makes 12 squares


  • 180g unsalted butter, plus extra for greasing the tin
  • 180g dark chocolate, chopped, or callets
  • 120g plain flour
  • 45g cocoa powder
  • 1/4 tsp salt
  • 3 large eggs
  • 100g golden caster sugar
  • 80g dark muscovado sugar
  • 1 tsp vanilla extract
  • 100g Brazil nuts, coarsely chopped and toasted


Preheat the oven to 180°C/ 160°C fan/ gas 4. Grease and line a 22cm square baking tin or brownie tin with baking paper.

Melt the 180g butter and chocolate together in a bain-marie (or in a heatproof bowl set over a pan of simmering water).

Sift the flour, cocoa powder and salt together and set aside.

In a seperate bowl, mix together the eggs, sugars and vanilla extract until well combined. Stir in the butter and chocolate mixture until thick and creamy.

Mix in the flour and stir until combined.

Fold in the toasted nuts.

Pour into the prepared tin and bake for 15-20 minutes, until the top is cracked and the centre is just set. Leave to cool for 20 minutes, then cut into squares.

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