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Cashew brownies

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 200 g (7 oz) dark chocolate, chopped
  • 175 g (6 oz) unsalted butter, chopped
  • 2 eggs
  • 230 g (8½ oz/1 cup) soft brown sugar
  • 40 g (1½ oz/⅓ cup) unsweetened cocoa powder
  • 125 g (4½ oz/1 cup) plain (all-purpose) flour
  • 80 g (2¾ oz/½ cup) unsalted cashews, toasted and chopped
  • 100 g (3½ oz) dark chocolate, chopped, extra

Icing

  • 200 g (7 oz) dark chocolate, chopped
  • 125 g (4½ oz/½ cup) sour cream
  • 30 g (1 oz/¼ cup) icing (confectioners') sugar, sifted

Method

1. Preheat the oven to 160°C (315°F/Gas 2–3). Lightly grease a 23 cm (9 inch) square shallow tin and line the base with baking paper.

2. Put the chocolate and butter in a heatproof bowl. Sit the bowl over a saucepan of simmering water, stirring frequently until the chocolate and butter have melted. Take care that the base of the bowl doesn't touch the water. Allow to cool.

3. Whisk the eggs and sugar in a large bowl for 5 minutes, or until pale and thick. Fold in the cooled chocolate mixture, then the sifted cocoa powder and flour. Fold in the cashews and extra chocolate, then pour into the tin, smoothing the top. Bake for 30–35 minutes, or until just firm to the touch. (The brownies may have a slightly soft centre when hot but will firm when cool.) Allow to cool.

4. To make the icing, put the chocolate in a small heatproof bowl. Sit the bowl over a small saucepan of simmering water, stirring frequently until the chocolate has melted. Take care that the base of the bowl doesn't touch the water. Allow to cool slightly, then add the sour cream and icing sugar and stir to mix well. Spread evenly over the cooled brownies. Leave for a few hours or overnight to firm up, then cut into squares.

5. The brownies will keep, stored in an airtight container, for up to 5 days, or up to 3 months in the freezer.

Main ingredient:
Chocolate
Course:
Dessert
Occasion:
Morning/Afternoon Tea, Children's Party

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