NUTTY FUDGE BROWNIES
Ingredients
- .5 c (80g) raw macadamia nuts
½ cup (60g) walnut pieces
½ cup (75g ) raw pistachio nut kernels - 1 cup (250g) unsalted butter, cubed or chopped
- 250g good quality dark cooking chocolate, at least 62% – 70% cocoa solids, roughly chopped
3 eggs - 1 cup (200g) brown sugar, packed
- .125g tsp fine-grain sea salt
- 1 tsp vanilla extract
.75g (115g) plain flour
.25g (40g) SR - (or try 1.75 cups / 145g Almond meal, passed through a sieve)
1. Pre-heat oven to 170ºC FF. Lightly toast all nuts on a baking tray in oven about 8 mins. Cool.
Lightly oil & line the bottom and sides of a 28 x 18 cm shallow tin with baking parchment, being sure to leave an overhang around each long side. - 2. In a heavy-bottomed saucepan, melt the butter & chocolate together on low heat until smooth. Cool slightly. (I don’t bother with a double boiler with these brownies; as long as the butter and the chocolate are melting together on a low flame, the chocolate won’t burn, but if you’re wary of burning your chocolate, feel free to use one). Cool 5- 10 mins. Will be granular.
- 3. Whisk or use electric beaters for the eggs, sugar & vanilla essence until pale & foamy. Add choc. mixture, beating briefly to combine. Fold in the flour, then the nuts.
- 4. Pour into prepared tin, bake for 35 mins, until the top looks light in color, and feels soft to the touch. (Kamran Note: Using a cake tester to judge doneness for these brownies will serve absolutely little to no use; the cake tester will come out wet, even if the brownies are done.)
- 5. Allow to cool in the tin. Use paper to lift it out and when completely cool on wire rack, place in freezer for 15 minutes for easy cutting. Cut into 16 or 25 squares.
- Enjoy at room temperature with a glass of milk, or frozen with some ice cream! These brownies will keep in an airtight container in a cool place (fridge preferably) for up to 1 week.
