It’s almost Christmas with loads to do and simple yet delicious brownies like these ones can just save you precious time. With this dessert brownies recipe, there is no need to spend time on tempering chocolate or anything complicated at all. I’m not suggesting that temping chocolate it’s that difficult or complicated but it does take extra time.
These brownies are so good to have available and ready to serve in case some guests turn up for a cuppa tea or coffee ☕ . But for me…. the most important aspect of having these ready for grab is for those moments when chocolate cravings hit in hard, so something delicious like this brownie recipe comes in just perfect.
They’re not just satisfying but they are sooooo ….super satisfying. Mmmmm. The beauty of those beauties is that they can be made in advance and last for a good couple of weeks or more, they are simply amazing – no worries there that you may have to finish them immediately?so, please don’t come with excuses and texts here for munching them all at once. You will not be believed?
I cannot tell you enough how rich, decadent, indulgent and soooooo satisfying, these brownies are….oh! Ok, I said it again, we’ll, I can’t help it.
Brownies with no chocolate you say?
Yes, brownies with no chocolate, and they are still so good and decadent in fact I prefer those to the ones with chocolate. What I like the most about this is that you will have them ready at top, top speed, seriously.
Those brownies are such a producer of those positive emotions that we need in our life so much especially in winter months. The secrets in this recipe is the brown butter which gives that magical enhanced nutty flavour and aroma that is so irresistible.
Brown butter rocks!
Browning the butter it’s a very simple technique and please see my recipe notes for instructions on how to do it. I always have some ready as it is such an addition to any dish whether that’s sweet or savoury. It is one of those ingredients that you must have handy and ready at all times but if you don’t it’s super easy to make so don’t worry for a bit.
So, yes, yes, yes brown butter does rock! It is an amazing flavour addition to any recipe ?. Give it a try and you’ll see exactly what I mean.
Cacao … Did you know?
Cacao powder is so special in so many ways, it contains more calcium than milk, more fibre than oats or prunes, more magnesium than almonds and six times more potassium and iron than bananas or spinach, not to mention the amount of anti-oxidants….. and… this list of factual qualities can go on and on, wooow, I know!!! Amazing stuff?.
Oh, but let’s get those brownies materialised as I’m sure you are now eager to see them too on a plate ready for grabs – they are soo good – it is a guarantee you’ll absolutely love them and they’ll be on that plate in no time ready to tuck in.
How to brown the butter….
Start melting the butter over medium heat in a pan that is light in colour or has a light colour bottom so you can keep an eye the colour of the butter.
When it starts to melt it will start foaming and its colour will start changing from yellow to golden and then to a light brown. The smell oh, all that nutty aromas will begin to emerge. That is a sign that the butter is ready.
Transfer it into a jar but make sure this jar is at room temperature or even slightly warmed up.
This butter can be used in almost any recipe that requires butter, it gives that little magic taste that everyone will ask what is it.
Cocoa or cacao…?
You may know the difference between the two but just in case you don’t let me tell you that whichever one you have or choose to use will be good as long as it is dark and of a good quality.
This will make a huge difference. Remember, we don’t have chocolate here so quality of cocoa/cacao is paramount.
Add a handful of dried cranberries, it’s giving it that extra goodness and a pinch of sour into all that sweet indulgence. It’s just great.
Post baking note:
Now….. are you ready? Take a deep breath, all that smell from baking those beauties, sniff it all in, grab a knife, cut yourself a little square (about 10×10), pick it up with your thumb and index finger, close your eyes, sit down on a well prepared reclining chair next to which a nice cuppa waits for you and…..and have a bite, have a big crocodile bite into that ‘small’ morceau of brownie.
Now you know what you’ve missed all those years for not having this brownie recipe. You have it now, save it and make it again and again, you don’t need to write it down as it’s going to be encrypted here in Ramona’s Cuisine page forever.
But before anything else please let me know how big was your brownie ‘little’ square or, how many did you end up cutting?
Oh well, I know you’ll tell me the truth ….. enjoy, enjoy, enjoy some more.
I now need to make some more. Enjoy folks!
Quick, delicious nuts and dark cacao brownies
- 200 g sugar cane – unrefined
- 120 g butter browned *
- 2 eggs room temperature
- 75 g cacao powder
- 1/4 tsp salt
- 1/3 tsp Vanilla powder
- 45 g spelt flour
- 75 g nuts chopped and toasted * I used walnuts and pecans
- Pre-heat the oven to 170°C or 150°C if it’s fan assisted or gas mark 3.
- Line a 20 cm² brownie tin or any oven proof dish. I use ceramic ones sometimes.
- Melt the brown butter or brown it now if you don’t have any (see recipe notes for details) and set aside.
- Grab a bowl and combine the sugar, Cocoa powder, and the salt. Stir those nicely and add the butter slowly whisking it in.
- Add the eggs which should be at room temperature, one by one and beating in between.
- Add the vanilla and stir in the flour gently. Add the nuts (roughly chopped and toasted). Mix a little more to combine those too.
- Spoon the mixture into the tin and bake for 20 or 25 minutes. Check with a skewer and this should come out with just a few moist crumbs on.
- Allowed to cool before removing from the tin and cut into little squares (between 16-20 squares).