Best-dressed brownies: Triple nutty caramelly brownies
MAKES 1 TRAY FOR SLICING
75g cocoa powder
1 tsp baking powder
150g ground almonds
100g demerara sugar
200g good-quality dark eating chocolate (about 70 per cent)
150g unsalted butter diced
1 tsp vanilla extract
4 medium eggs
150g icing sugar, sifted
ON TOP
50g pecans
50g walnut halves
50g hazelnuts
about 1 tbsp maple syrup
- Preheat the oven to 170C/ 150C fan/gas 3½. Sift the cocoa and baking powder into a large bowl then stir in the ground almonds and demerara sugar.
- Gently melt the chocolate and butter together in a large bowl set over a pan containing a little simmering water, then stir in the vanilla. At the same time whisk the eggs and icing sugar in a large bowl using an electric whisk for 4-5 minutes until very pale and mousse-like, and several times the volume.
- Lightly fold the chocolate mixture into the egg mixture in two goes, taking care not to overwork. Fold in the dry ingredients in two goes. Transfer the mixture to a nonstick brownie tin about 23cm square x 4cm deep (if not nonstick, butter and line it, allowing a paper overhang for lifting out). Smooth the top and scatter the nuts over evenly, so the pecans and walnuts lie flat, gently pressing them in until semi-submerged.
- Bake for 30-35 minutes or until a skewer inserted at the centre emerges with just a sticky crumb or two, and the nuts are a pale gold. Leave to cool then brush with maple syrup to give the top a sheen.
- Loosely cover and chill for half a day (or ideally overnight) before removing from the tin and slicing.