Chocolate cashew brownies
“You'll be nuts about these delicious and versatile kernels.”
- 440g caster sugar
- 4 eggs
- 225g plain flour, sifted
- 1/4 tsp salt
- 2 1/2 tbsp cocoa powder
- 150g butter, melted
- 1 tbsp Tia Maria
- 90g toasted cashew nuts, finely chopped
These brownies are delicious tucked into children's lunch boxes - if you omit the Tia Maria - and they also make a luscious ending to a dinner party when served a little larger and topped with mascarpone or vanilla bean ice-cream.
Method
Preheat oven to 160C.
Beat sugar and eggs in a large bowl until thick and
pale, then fold in sifted flour and salt. Combine cocoa and butter and stir
until smooth, then fold cocoa mixture and Tia Maria into egg mixture. Fold in
chopped cashews, pour mixture into a greased, paper-lined 25 x 25cm cake tin and
bake for 45-50 minutes or until cooked when tested with a skewer.
Cool
in tin.
To serve
Cut brownies into squares and serve with mascarpone or
ice-cream.
Serves 8 as a dessert.
