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Chocolate & Brazil Nut Brownies

You could very easily be tucking into one of these delicious brownies in an hour, even if you think you have zero baking skills.

Seriously like, I’m not joking, follow six simple steps and you will be delighted that you did. I get piles of messages from people who never cooked a thing before thanking me because they tried a recipe and were so proud of their results, its a great feeling ?

Treat yourself to one fresh from the oven after allowing it to cool for 10 minutes. Serve with a big dollop of freah cream and enjoy.

Remember, I’m always just a pm away on facebook if you get stuck and need my help.



Allergens : Contains Gluten & Lactose, Contains Nuts

Chocolate – 200g good quality 70%+

Golden caster sugar – 200g

Caster Sugar – 150g

Brazil Nuts – 200g (ground or chopped)

Unsalted Butter – 250g

Free range eggs – 4

Plain flour – 75g

Coco powder – 75g

Baking powder – 1 tsp



Preheat your oven to 180c Gm4


Put about two inches of water in a pot, place a bowl over this then place the butter and chocolate in the bowl until melted.


Mix the Sieved four, sieved coco powder, baking powder, sugar and nuts together in another bowl then add the butter and chocolate mix


Mix really well then add the beaten eggs until you get a velvety appearance (about 60 seconds)


Line a roasting or baking tin with grease proof paper or parchment then pour the mix in ensuring it reaches the sides and is about 2 inches tick.


Bake for 25-30 minutes.
Unlike a sponge mix you want these to be wet and squidgy in the centre so a knife will come out wet rather than dry.


Allow to cool then cut into squares. Store in an airtight container.


Wrap a portion in tin foil and reheat in the oven or serve cold with cream and raspberries or hot chocolate sauce.


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