Divine Chocolate x Liberation Nuts Choco-Nutty Brownies - Liberation Nuts

Divine Chocolate x Liberation Nuts Choco-Nutty Brownies

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Divine Chocolate x Liberation Nuts Choco-Nutty Brownies

This recipe was created with Liberation Nuts by Divine Chocolate.

 

“Everyone loves a brownie, which is why we have teamed up with Liberation Nuts to create these deliciously fudgy, chocolatey and nutty brownies. For a really nutty crunch try using Liberation Nuts’ ‘Give Me Strength’ a chunky mix of Fairtrade cashews, brazils, almonds, macadamias and roasted peanuts, paired with intense 70% Divine Dark Chocolate for a decadent dessert that’s Fairtrade too.”

 

Prep: 10 minutes
Cook: 25-30 minutes
Makes around 32 very rich squares – perfect for a crowd, or freeze half for later

 

INGREDIENTS

125g butter, plus extra for greasing
125g Divine 70% Dark Chocolate Baking Bar
3 large eggs
300g Fairtrade soft light brown sugar
2 tsp vanilla extract
150g self-raising flour
25g Divine cocoa powder
125g ‘Give Me Strength’ Liberation Nuts (unsalted), chopped roughly

 

Method

Preheat the oven to 180°C/160°C fan/350ºF/gas mark 4.

Put the butter and chocolate in a heatproof bowl and melt on low in a microwave, checking it every couple of minutes. (Alternatively, put it over a pan of simmering water, making sure the base doesn’t touch the water, and allow it to melt slowly.) Stir the two ingredients together, then set aside to cool a little.

Grease and line a 16 x 26cm/6¼ x 10½in baking tin with baking parchment.
Whisk the eggs, sugar and vanilla extract in a bowl until thick and moussey. When you lift the whisk out of the bowl, it should leave a ribbon-like trail.

Sift the flour and cocoa over the mousse mixture, then pour the chocolate mixture carefully around it. Add the nuts. Use a large metal spoon to fold everything together. You can be gentle at first, so as not to knock out too much air, but towards the end use firm, fast strokes.

Pour into the prepared tin and bake for 25 minutes for very fudgy brownies, or 30 minutes if you prefer them a bit more solid.

Cool in the tin. Lift out and cut into squares.

 

Clever cooking:

It’s crucial not to overbake these – the gooeyness is the whole point. You need to have the confidence to remove the brownies from the oven almost before you think they’re ready.

To freeze:

Keep the brownies in any baking parchment that you’ve cooked it in. Wrap the whole thing in cling film (plastic wrap) and freeze for up to one month. To thaw, take the packet out of the freezer and unwrap half an hour before you want to eat them.

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