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.
|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|
|Need help with conversions?|
|Equipment: You will also need a Silverwood oblong tin 20cm by 26cm, 4cm deep, greased and lined|
This recipe is from Delia's Cakes
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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This is a revised, more contemporary, version of one of the original sponge cakes in the earlier book. I am still very fond of it and have continued to make it regularly over the years.
I think these twice-baked, very crisp biscuits are great for children to make and eat. After that, the adults in true Italian fashion sit down with a glass of chilled Vin Santo, and dip them into it before each bite.
There has been a bit of toing and froing on this one, and a fifty-fifty split among our tasters. Some like them richer and very buttery, some like them drier and with a bit more crunch. I prefer the latter, but here you can make your own choice.
No changes here on these almost classic biscuits, but now you could replace the raisins with dried sour cherries or dried cranberries to ring the changes.
There were a few sceptics when, in my muffin madness, I suggested we try rhubarb. But if you chop it small it does what other fruits do, and releases its juicy fragrance, which permeates all through.
The texture of these is not like anything else. They are very short and buttery, and seem to just melt in the mouth. We like them filled with morello cherry jam because by contrast it’s not too sweet.
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