These brownies are delicious, rich and packed with chocolate. They are really easy to make and only require a saucepan to mix and one tray to bake. I tend to use the same recipe for all of my brownies now as I love them so much. They always come out right and are very forgiving.
To this batch I have added a selection of mixed nuts, I love the extra crunch they give to the brownies. You can use any nuts you like, I used almonds, brazil nuts, walnuts and cashews. I often make these just with pecans and they are delicious, a teaspoon of maple extract is also a welcome addition.
These brownies will keep for around a week in the fridge, if they last that long! Alternatively you can wrap and freeze them. Leave them to defrost for around an hour on the side or put in the microwave from frozen for a delicious gooey treat.
- 200g butter
- 200g dark chocolate
- 275g golden caster sugar
- 3 large eggs
- 85g plain flour
- 50g cocoa powder
- 150g dark chocolate chips
- 150g mixed nuts, i used almonds, brazil, walnuts and cashews.
- Preheat the oven to 180°C. Prepare your 9x9inch tray, if it does not have a non stick coating, remember to line with greaseproof paper.
- Melt together the chocolate and the butter over a medium heat. Once melted, stir through the sugar until there are no lumps.
- Beat in the eggs one at a time, make sure they are combined fully before you move onto the next one.
- Next, fold in the flour and the cocoa powder, make sure it is a smooth and shiny consistency with no lumps of flour.
- Stir through the chocolate chips and the nuts.
- Add to your prepared baking tray and bake for 30-35 minutes. You want the edges to be firm but the middle to be slightly fudgey.