Three nut brownie

Three nut brownie

By
From
The Pip & Nut Butter Cookbook
Makes
16
Photographer
Adrian Lawrence

Not one, not two, but THREE nuts in this brownie. That’s right people, we’ve gone nuts for nuts in this recipe.

Ingredients

Quantity Ingredient
250g unsalted butter, diced, plus extra for greasing, plus 2 tablespoons
250g dark chocolate (at least 70% cocoa solids), broken into pieces
4 eggs
250g golden caster sugar
2 teaspoons vanilla extract
140g plain flour, plus 1 tablespoon
50g cocoa powder
75g chopped hazelnuts
40g Plain nut butter, we used almond
40g peanut butter
3/4 teaspoon sea salt

Method

  1. Preheat the oven to 180°C. Butter a 20 x 20cm square baking tin and line with baking parchment.
  2. Put the diced butter and chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. When completely melted and combined, take the bowl off the heat and set aside to cool a little.
  3. In a separate bowl, whisk the eggs and sugar together, using an electric whisk, until pale and light. Add the egg mixture to the chocolate mixture, along with the vanilla extract. Sift in the flour and cocoa and fold them in until combined. Stir in the chopped hazelnuts.
  4. Tip the batter into the prepared tin, then blob dots of the nut butters evenly across the top. Using a wooden kebab stick, run through the middle of each nut butter blob to create a marbled effect. Sprinkle the sea salt over the top and bake for 25 minutes, until cracked on top but still gooey in the middle, bearing in mind that they will continue to firm up as they cool.
  5. Leave to cool in the tin for 15 minutes, then remove to a wire rack to cool completely. Cut into 16 generous-sized brownies.
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