Nut Chocolate Brownie
This nut chocolate brownie recipe uses cake flour instead of high-gluten flour for a tender crumb.
Story
Melted chocolate and butter are blended with eggs, sugar, and vanilla, then folded with sifted flour and cashews. The batter bakes into a rich, nutty treat that fills the kitchen with a warm chocolate aroma.
Ingredients
Nut chocolate
Room temperature eggs
Cake flour
Cashews
Butter
Caster sugar
Salt
Vanilla extract
Instructions
1
Step 1
Nut chocolate.
2
Step 2
Cut the butter into small pieces.
3
Step 3
Place the chocolate and butter in a bowl, heat over a water bath, and stir constantly until the chocolate and butter become liquid.
4
Step 4
Beat the room temperature eggs into a bowl.
5
Step 5
Beat the eggs with a hand whisk or chopsticks until just broken up.
6
Step 6
Add white sugar and mix well.
7
Step 7
Add a few drops of vanilla extract and mix well. (If there is no vanilla extract, you can omit it)
8
Step 8
Pour the chocolate and butter mixture from step 3 into the egg mixture from step 7, and mix well.
9
Step 9
The mixed chocolate batter.
10
Step 10
Sift in the low-gluten flour, fold to mix evenly, add cashews, and mix well.
11
Step 11
Pour the mixed batter into a container.
12
Step 12
Preheat the oven to 190°C, middle rack, for 25-30 minutes.
