Chocolate Nut Brownies 150g butter
180g chocolate
2 eggs
1C brown sugar – caster sugar ok
75g self raising flour
75g plain flour
150g chopped nuts eg walnuts, pecans, roasted in oven ~8 minutes
1 tsp coffee optional
1 tbsp cocoa optional
Preheat oven to 180ºC.
Lightly grease a 20x30cm tray and line with baking paper.
Sift flours, coffee/cocoa and combine with roasted chopped nuts in a bowl.
Gently melt butter and chocolate, stirring until combined. Leave to cool.
Whisk eggs and sugar together.
Add chocolate/butter mixture to eggs/sugar mixture.
Add wet mixture to dry ingredients, gently fold.
Pour into greased tray.
Bake at 180ºC for 20 minutes, or until brownies begin to come away from the side of the tray. Brownies should be slightly soft and gooey when fresh from the oven.
Gently remove from tray and cool on wire rack
Brownies are best cut (and eaten) when warm.
Dust with icing sugar or cocoa to serve.
180g chocolate
2 eggs
1C brown sugar – caster sugar ok
75g self raising flour
75g plain flour
150g chopped nuts eg walnuts, pecans, roasted in oven ~8 minutes
1 tsp coffee optional
1 tbsp cocoa optional
Preheat oven to 180ºC.
Lightly grease a 20x30cm tray and line with baking paper.
Sift flours, coffee/cocoa and combine with roasted chopped nuts in a bowl.
Gently melt butter and chocolate, stirring until combined. Leave to cool.
Whisk eggs and sugar together.
Add chocolate/butter mixture to eggs/sugar mixture.
Add wet mixture to dry ingredients, gently fold.
Pour into greased tray.
Bake at 180ºC for 20 minutes, or until brownies begin to come away from the side of the tray. Brownies should be slightly soft and gooey when fresh from the oven.
Gently remove from tray and cool on wire rack
Brownies are best cut (and eaten) when warm.
Dust with icing sugar or cocoa to serve.
Stored in an air tight container, brownies will be good for a week - if they last that long.
