Brazil Nut Brownies
Brownies need introducing to those who have not yet made them. Yes, they are cakes but not in the conventional sense.
They are supposed to be moist and squashy, and although they won’t look as if they are cooked, they are. Don’t think you may have failed, just bite into one and you’ll never look back.
This recipe is from Delia's Cakes
| 125g dark chocolate (minimum 70% cocoa solids), broken up |
| 175g block butter|
| 3 large eggs|
| 275g golden caster sugar |
| 75g plain flour |
| 1 level teaspoon baking powder|
| ¼ teaspoon salt|
| 150g Brazil nuts, toasted and roughly chopped, or any other nuts, or a mixture|
| Pre-heat the oven to 180°, gas mark 4|
|A Silverwood oblong tin 20cm by 26cm, 4cm deep, greased and lined|
First put the broken-up chocolate and butter in a bowl over a pan containing 5cm of barely simmering water, without the bowl touching the water. When it has melted (5–10 minutes) take it off the heat.
Next whisk the eggs and sugar lightly together – but don’t overdo this. Stir the egg mixture and all the other ingredients into the chocolate.
Then pour the mixture into the tin and bake near the centre of the oven for 30 minutes until springy in the middle.
Leave the cake in the tin to go completely cold before dividing into roughly twelve squares and store in an airtight tin.
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