RIO GRAND

Bake of the week is dark choco­late Brazil nut brown­ies.

The Sunday Post (Newcastle) - - MATCH -

You’ll need

● 10 Brazil nuts ● 125g dark choco­late (ide­ally 100% co­coa, or use 85%) ● 100ml al­mond milk ● 150g co­conut oil, plus ex­tra for greas­ing the tin ● 250ml maple syrup ● Seeds from 1⁄2 vanilla pod or one ta­ble­spoon vanilla ex­tract, 50g raw ca­cao pow­der sieved, three eggs ● 130g spelt flour ● 1 tea­spoon bak­ing pow­der

Method

1. Pre­heat the oven to 190°C. Grease a 30cm x 20cm brownie tin and line it with bak­ing parch­ment. Leave the pa­per stick­ing up at the sides to make it eas­ier to lift the brown­ies out.

2. Roast the Brazil nuts in the oven for 15 min­utes, turn­ing once half­way through. Leave them to cool, and then chop them up coarsely.

3. Put the choco­late, al­mond milk, co­conut oil, maple syrup and vanilla seeds or ex­tract in a saucepan over a very gen­tle heat, stir­ring reg­u­larly, un­til ev­ery­thing has melted and you have a rich, glossy-look­ing bat­ter.

4. Re­move the pan from the heat and whisk in the ca­cao pow­der.

5. Al­low the mix­ture to cool for 10-15 min­utes, and then beat in the eggs. Add the flour, bak­ing pow­der and chopped Brazil nuts.

6. Pour the mix­ture into the pre­pared tin and bake for about 12 min­utes. In­sert a cock­tail stick and it should come out with a lit­tle choco­late residue. If you like your brown­ies less gooey, put the tin back in the oven for a fur­ther 3-5 min­utes but take it out be­fore the top starts to crack, oth­er­wise the con­sis­tency will be more like cake.

7. Re­move the tin from the oven and use the bak­ing pa­per to help you slide the whole brownie on to a cool­ing rack. Cut it into squares once it has cooled com­pletely.

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