These brownies contain no chocolate but just cacao powder which makes them lighter and a little healthier, perfect to snack on or share with family and friends.
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).
Notes
This recipe makes 16-20 squares and as I was saying somewhere earlier it can be kept in the fridge in an airtight container for even 3-4 weeks but I doubt you’ll have any left 3-4 hours later ....I’m just saying in case you choose to quadruple the recipe ?.Oh, by the way, in case you didn’t notice, you can change the quantity that you want to make by changing the number of servings.I’ve suggested it serves 8 as I was thinking that 2 squares might suffice one person but truthfully ... you might choose not to share any with anybody and have it all yourself, do not worry! It is all acceptable of course but you know very well that sharing is caring so I’ll leave that to you to decide.