Who doesn’t like a little indulgence every now and then. I made these prior to having guests over one Saturday afternoon … the house smelt like heaven and they made an even bigger stir when everyone tried them. They are truly delicious: rich, chocolatey and moreish.
250g butter
300g brown sugar
3 eggs
250g dark chocolate, melted
80g plain flour
½ tsp baking powder
65g cocoa powder, plus extra for dusting
pinch of pouring salt
100g pecans or walnuts, toasted and chopped
Grease and line a 23cm square tin with baking paper. Preheat oven to 170°C fan-forced (190°C conventional). Combine butter and sugar in food processor and process for about 3 minutes or until mixture is pale and fluffy. Fold eggs into butter mixture, one at a time, mixing well after each addition. Fold melted chocolate into butter mixture. Sift together flour, baking powder, cocoa and salt. Fold dry mixture and chopped nuts into butter mixture.
Pour mixture into tin and bake for 30 – 35 minutes (a cake skewer inserted into the centre won’t come out clean but brownies will set on cooling). Cool in tin, dust with extra cocoa, then cut into squares.
These brownies came with a warning from Martini; “these brownies are super-rich and intense in flavour. Only true chocoholics will be able to have more than one.” I agree they are super rich and intense … but my challenge is for you to STOP at one! They will keep in an airtight container for up to one week.