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

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

lll4 medium eggs 150g icing sugar, sifted

ON TOP

50g pecans

50g walnut halves 50g hazelnuts about 1 tbsp maple syrup

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. ➤

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