Name: Cashew Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 9 serving(s)
Ingredients: 1/2 cup (75 g) unbleached all-purpose flour; 1/4 cup (25 g) cocoa powder, sifted; 1/4 tsp salt; 6 oz (170 g) dark chocolate, chopped; 3/4 cup (170 g) unsalted butter, cubed; 3 eggs; 3/4 cup (160 g) brown sugar; 1/2 cup (65 g) roasted unsalted cashews, chopped

Ingredients

- 1/2 cup (75 g) unbleached all-purpose flour
- 1/4 cup (25 g) cocoa powder, sifted
- 1/4 tsp salt
- 6 oz (170 g) dark chocolate, chopped
- 3/4 cup (170 g) unsalted butter, cubed
- 3 eggs
- 3/4 cup (160 g) brown sugar
- 1/2 cup (65 g) roasted unsalted cashews, chopped

Preparation

- With the rack in the middle position, preheat the oven to 325°F (165°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, cocoa powder and salt. Set aside.
- In another bowl placed over a pot of simmering water or in the microwave oven, melt the chocolate with the butter. Let cool.
- In a third bowl, whisk together the eggs and brown sugar with an electric mixer until smooth, about 2 minutes. With the machine running on low speed, stir in the dry ingredients. Using a spatula, stir in the chocolate mixture and cashews. Spread the batter out in the prepared pan.
- Bake for 25 minutes or until a toothpick inserted in the centre of the cake comes out with a few crumbs attached and not completely clean. Let cool completely in the pan before unmoulding, about 2 hours.
- On a work surface, cut the brownies into squares. The brownies will keep for 4 days in an airtight container at room temperature or 3 months in the freezer.

Cashew Brownies

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Ingredients

Preparation

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