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Dark Brazil Nut Brownies

by Molly Bakes from Chocolate

Extremely rich and extremely gooey, these Dark Brazil Nut Brownies are a chocoholic's dream brownie. The Brazil nuts add an extra heavenly texture, while the muscovado sugar gives this bake a rich, grown-up taste.

From the book

Molly Bakes


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

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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

Essential kit

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.

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