The weather in Sydney has been appalling in this past week. This is perfect for an easy afternoon of baking and a sweet treat to have with a cuppa!
Ingredients:
100g butter
225g 70% dark chocolate, chopped
1 teaspoon instant espresso powder
1/2t salt *see note*
3/4C caster sugar
1/4C light brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2C plain flour
1/2C roasted cashew nuts
NOTE *I used raw, unsalted cashew nuts that I roasted myself. If you're using already roasted & salted nuts, leave out the extra salt or cut back to 1/4t*
Method:
1. Preheat oven to 180°C.
2. Line a 20 x 20 cm baking tin with baking paper.
3. In a large heat-proof bowl, either in the microwave or over a pan of simmering water, heat the butter, chocolate, espresso powder & salt until melted & smooth.
4. Remove from heat and allow to cool for 5 mins. Whisk in the sugars until very well combined, and then add the eggs, one at a time whisking well between each.
5. Add the vanilla.
6. Add the flour and whisk until combined and the mixture is smooth and glossy. Stir in the cashews. Pour into pan and spread evenly.
7. Bake for 25-30 mins until just set and top is crusty.
