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Quick Delicious Nuts and Dark Cacao Brownies
Quick Delicious Nuts and Dark Cacao Brownies
"These brownies are so good to have available and ready to serve in case some guests turn up for a cuppa tea ☕ or coffee. Brownies with no chocolate… Yes, brownies with no chocolate, and they are still sooooo good and decadent in fact I prefer those to the ones with chocolate. Those brownies are such a producer of that positive emotions that we need in our life so much especially in winter months. The secrets in this recipe is the brown butter which gives that magical enhanced nutty flavour and aroma that is so irresistible."
NotesThis recipe makes 16 -20 squares and as I was saying somewhere earlier it can be kept in the fridge in an airtight container for even 3-4 weeks but I doubt you’ll have any left 3-4 hours later ....
Serves8 people
Preparation Time10 min
Cooking Time20 min
Ingredients
- 200 g sugar cane -unrefined,120 g butter browned,2 eggs room temperature,75 g cacao powder,1/4 tsp salt,1/3 tsp Vanilla powder,45 g spelt flour,75 g nuts chopped and toasted
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1. Pre-heat the oven to 170°C or 150°C if it’s fan assisted or gas mark 3. 2. Line a 20 cm² brownie tin or any oven proof dish. I use ceramic ones sometimes. 3.Melt the brown butter or brown it now if you don’t have any (see recipe notes for details) and set aside. 4. Grab a bowl and combine the sugar, Cocoa powder, and the salt. Stir those nicely and add the butter slowly whisking it in. 5. Add the eggs which should be at room temperature, one by one and beating in between. 6. Add the vanilla and stir in the flour gently. Add the nuts (roughly chopped and toasted). Mix a little more to combine those too. 7. Spoon the mixture into the tin and bake for 20 or 25 minutes. Check with a skewer and this should come out with just a few moist crumbs on. 8. Allowed to cool before removing from the tin and cut into little squares (between 16-20 squares).
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