Nutty Chocolate Brownies

  • 03 Nov - 09 Nov, 2018
  • Mag The Weekly
  • Cookery


· 175g (6oz) butter

· 175g (6oz) plain chocolate, chopped

· 3 free-range eggs

· 200g (7oz) caster sugar

· 75g (3oz) plain flour

· 50g (2oz) cocoa powder

· 75g (3oz) white chocolate chips

· 75g (3oz) milk chocolate chips

· One cup almonds


Heat the oven to 180 degrees Celsius. Place the butter and plain chocolate in a saucepan over a low heat and stir until melted and just smooth. Allow to cool.

Place the eggs and caster sugar in a bowl and whisk with an electric mixer until pale and creamy. Using a large metal spoon, fold in the chocolate and butter mixture, and sift in the flour and cocoa.

Stir in the white and milk chocolate chips, and then pour into the cake tin. Add Almonds all over. Tap again. Bake for 35 to 40 minutes, or until the mixture is set. Allow to cool, then cut into squares. Serve dusted with icing sugar, if you like.