Double Chocolate & mixed nut Brownies

There is something so comforting about being inside warm & cosy whilst it is raining outside. I try and cook at least twice a week with my children, getting them both to measure out, weigh and mix ingredients, having fun whilst cooking and not worrying about the mess is half the battle in getting kids to enjoy being in the kitchen.

We are still counting the amount of easter eggs in our house and as it was just me and my daughter today we thought we would make a dint, albeit a small one in the vast tower of eggs still sitting in the cupboard.

We decided on Brownies, and as we both love nuts (cashew, brazil and almonds) decided to add these into the mix along with the shells of a cadburys egg and a smartie one (My 5 year old ate the smarties whilst waiting for the oven timer!)

Once again a variation of Queen Nigellas Everyday Brownies recipe was used

150g unsalted butter 300g light brown muscovado sugar 75g cocoa powder, sifted 150g plain flour 1 teaspoon bicarbonate of soda pinch of salt 4 eggs 1 teaspoon vanilla extract approx. 200g milk chocolate (Easter Egg shells are good), chopped into small nuggety chunks 100g mixed nuts (Almonds, Cashew & Brazil) I pour them into a bag and take out my frustrations with a rolling pin! icing sugar, to dust (optional) 1 foil tray, approx. 30 x 20 x 5cm - (with a lid for easy transportation!!!)


Preheat the oven to 190degreesCelcius/gas mark 5. Melt the butter over a gentle heat in a medium-sized saucepan. When it?s melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter. Sift together the cocoa powder, flour, bicarb and a pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat. In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan. Stir in the chopped nuts and chocolate and quickly pour and scrape into a foil-lined baking tin or throwaway foil container, spreading the mixture with a spatula, and cook in the preheated oven for approx. 20-25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable. Transfer the tin to a rack to cool a little before cutting into 12-16 depending on how generous you are feeling with your portion sizes and dusting with icing sugar. This freezes very well, I cut into portions and wrap in baking paper then cling film, it does not last long though!