Triple nut caramel brownies - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Triple nut caramel brownies By You Magazine - February 10, 2019 Just when you thought brownies were delicious enough, triple nut caramel brownies come along. Scattered with pecans, walnut halves and hazelnuts, these chocolate cake bars are the ultimate indulgent treat. Chris Alack 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 4 medium eggs 150g icing sugar, sifted ON TOP 50g pecans 50g walnut halves 50g hazelnuts about 1 tbsp maple syrup 1. Preheat the oven to 170C/150C fan/gas 3. Sift the cocoa and baking powder into a large bowl then stir in the ground almonds and demerara sugar. 2. 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. 3. Lightly fold the chocolate mixture into the egg mixture in two goes, taking care not to overwork. Fold in the dry ingredients in two 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. 4. 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. 5. Loosely cover and chill for half a day (or ideally overnight) before removing from the tin and slicing. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved