Dark Brazil Nut Brownies
The dark muscovado sugar makes these brownies extremely rich and gooey, while the toasted Brazil nuts form the perfect complement.
|180g||unsalted butter, plus extra for greasing the tin|
|180g||dark chocolate, chopped, or callets|
|100g||golden caster sugar|
|80g||dark muscovado sugar|
|1 tsp||vanilla extract|
|100g||Brazil nuts, coarsely chopped and toasted|
You will need a 22cm square baking tin or brownie tin.
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.