Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 16 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
16
- 100grams gluten-free dark chocolate
- 200grams shelled Brazil nuts, finely chopped
- 125grams light soft brown sugar
- 75grams cold unsalted butter, diced
- 4 large eggs, separated
- 60grams dried cherries, roughly chopped
- 160grams cacao powder (to serve)
- 160grams matcha powder (to serve)
Description
These brownies are based on ground Brazil nuts, serve with dark chocolate.
Method
Step 1 of 8
Preheat the oven to 180°C. Grease and line the brownie tin, and set aside until needed.
Step 2 of 8
Melt the chocolate in a bowl over a little simmering water, taking care that the bowl does not touch the water. Alternatively, carefully melt the chocolate in short bursts in a microwave on a low setting. Allow the chocolate to cool slightly.
Step 3 of 8
In a food processor, grind 150 g of the Brazil nuts with the sugar until the nuts are as fine as possible. Pulse towards the end, taking care not to over-process the nuts, as this causes them to release their natural oils.
Step 4 of 8
Add the butter and pulse until well combined, taking care not to over-blend the mixture. With the processor running, add the egg yolks one at a time until they are completely mixed in. Finally, add the cooled chocolate and blend thoroughly.
Step 5 of 8
In a separate bowl, whisk the egg whites to stiff peaks. Turn the brownie batter out of the food processor into a large bowl, and beat in a few tablespoons of the egg whites to loosen the mixture. Then gently fold in the remaining egg whites.
Step 6 of 8
Gently fold in the remaining Brazil nuts and cherries, and turn the battery out into the prepared tin. Tip the tin gently from side to side to fill the corners and level the batter.
Step 7 of 8
Bake in the centre of the oven for 20–25 minutes, until a toothpick inserted into the middle of the brownie comes out partially clean. Remove from the oven and allow to cool in the tin for 10 minutes before turning out on to a wire rack.
Step 8 of 8
Leave the brownie to cool completely before peeling off the greaseproof paper and slicing. To serve, dust with cacao powder and a little matcha powder, infusion.
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