Dark Chocolate & Nut Brownie

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By Team Studio Kitchen

We love brownies and not all brownies are the same. We have posted earlier a Chocolate Brownie that works well as a layer in a trifle or as a cake base. This brownie is different, it’s richer, darker and fudgier (is that a word?). It also contains mixed nuts for extra texture and flavour. Don’t feel limited by the nut combo’s use what you like for nuts and even dome dried fruit, just try to keep the inclusion quantity the same so the recipe still works.

This is great on its own or as a component for a dessert, and we make this in a tin but you could go shallow lamington style tray. Make a batch and I wrap the loaf while it is still a little warm to trap in all the fudge goodness. 

It will last in your pantry for a while but if you make lots you can slice it and store it in the freezer as it will defrost perfectly and quickly.

Time

1

hour

30

minutes

Degree of Difficulty

Easy

Save

1

Portions

16
servings

Share Recipe

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Ingredients

Servings

metric
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250g unsalted butter
400g dark chocolate, coarse chopped buttons or block
275g eggs, (approx, 5 large eggs)
300g caster sugar
75g plain flour
25g cocoa powder
 pinch salt
150g hazelnuts, whole toasted, coarse chopped
150g almonds, whole toasted, coarse chopped
120g pistachio, whole toasted, coarse chopped
100g milk chocolate, coarse chopped buttons or block
1

To get started… spray a large 28cm X 13cm X 6.5cm loaf tin with canola oil and line with a strip of baking paper to cover the length of the tin plus overlap. Spray the paper as well. Preheat your oven to 165°C.

 

2

Whisk the eggs… Whisk the eggs and the sugar together in an electric mixing machine on a medium speed for ten minutes or until the mixture is thick and has doubled in volume.

 

3

Melt the chocolate & butter… place 300 g (reserving 100 g for later) of the dark chocolate and all of the butter into a bowl and melt together either in a microwave or over a double boiler.

 

4

Sieve the flour… with the cocoa powder and stir into the melted chocolate/butter, and add the salt and mix with a spatula. 

 

5

Add to the eggs… add the chocolate mixture to the egg mixture while still whisking on low.

 

6

Add your inclusions… once all of the chocolate batter has been added to the eggs mix well for 30 seconds. Remove the bowl from the machine and fold in the nuts and remaining dark and milk chocolates using a spatula.

 

7

Pour the mix… into the prepared loaf tin and use a palette knife to smooth level. Gently tap the tin as well. 

 

8

Bake the brownie… place into the preheated oven and bake for 45 minutes until a light crust has formed on top. The brownie should be moist but not wet when tested with a skewer.

 

9

Remove from the oven… and allow the brownie to cool in the tin for 20 minutes before turning out. Wrap in cling film while still warm to keep the brownie moist and store in the fridge overnight. Or serve immediately just slice and serve with Vanilla Ice Cream and or Hot Chocolate Sauce.

 

1
0 hours 0 minutes

To get started… spray a large 28cm X 13cm X 6.5cm loaf tin with canola oil and line with a strip of baking paper to cover the length of the tin plus overlap. Spray the paper as well. Preheat your oven to 165°C.

2
0 hours 0 minutes

Whisk the eggs… Whisk the eggs and the sugar together in an electric mixing machine on a medium speed for ten minutes or until the mixture is thick and has doubled in volume.

3
0 hours 0 minutes

Melt the chocolate & butter… place 300 g (reserving 100 g for later) of the dark chocolate and all of the butter into a bowl and melt together either in a microwave or over a double boiler.

4
0 hours 0 minutes

Sieve the flour… with the cocoa powder and stir into the melted chocolate/butter, and add the salt and mix with a spatula. 

5
0 hours 0 minutes

Add to the eggs… add the chocolate mixture to the egg mixture while still whisking on low.

6
0 hours 0 minutes

Add your inclusions… once all of the chocolate batter has been added to the eggs mix well for 30 seconds. Remove the bowl from the machine and fold in the nuts and remaining dark and milk chocolates using a spatula.

7
0 hours 0 minutes

Pour the mix… into the prepared loaf tin and use a palette knife to smooth level. Gently tap the tin as well. 

8
0 hours 0 minutes

Bake the brownie… place into the preheated oven and bake for 45 minutes until a light crust has formed on top. The brownie should be moist but not wet when tested with a skewer.

9
0 hours 0 minutes

Remove from the oven… and allow the brownie to cool in the tin for 20 minutes before turning out. Wrap in cling film while still warm to keep the brownie moist and store in the fridge overnight. Or serve immediately just slice and serve with Vanilla Ice Cream and or Hot Chocolate Sauce.