Scandalous over-nutted brownie with white chocolate squares
Prep time
Cook time
Total time
You can choose your weapons (nuts) and make your own mix or just the one you've got in your cupboard. It gives a richer more interesting taste when you use brown sugar, but if you don't have any, just use sugar and a bit more honey. You can use salted nuts or an assortment of salted and raw nuts. Just don't add too much salt if they're already pretty salty.
Recipe type: Dessert
Cuisine: American
  • 400g dark cooking chocolate
  • 250g butter (a bit more for mould)
  • 1 tsp of good rich honey
  • 200g assorted nuts (almond, peanut, brazil, cashew, pine, macadamia, pecan, pistachio, walnut) use all of them, or some, or one only.
  • 1 pinch of good coarse salt (fleur de sel would be ideal). Avoid fine salt as it will dissolve and defeat the purpose of an isolated salty touch. Keep a pinch for the final touch if you want.
  • 250g brown sugar (or white but it's not as good)
  • 5 eggs
  • 170g plain flour
  • 1 tsp Dutch cocoa powder (optional)
  • ¼ tsp baking powder
  • 1 bar of white or milk chocolate (180g to 200g) broken in squares and then each square broken in two.
  • Mould 24x34cm
  1. Heat oven at 180°C.
  2. Coarsely break the chocolate bars in a microwavable bowl. Add butter. Microwave for 1 min, then another 1 min and more 30 sec sessions if needs be. When butter is melted and chocolate is soft, add honey and mix with a spoon or spatula drawing figure 8 in the bowl. It's the best way to mix smoothly.
  3. Spread nuts on a tray covered with baking paper. Bake for 6 mins. Cover with a pinch of salt crystals when still hot and mix.
  4. In a large bowl, mix eggs and sugar until combined.
  5. Add chocolate (not too hot). Mix well.
  6. Sieve flour, baking powder, cocoa over the mixture and stir until combined but not too much.
  7. Tip nuts (keeping a handful for the top) and white (or milk) chocolate demi-squares.
  8. Butter mould.
  9. Pour batter in mould, sprinkle with the handful of nuts and a little bit of salt crystals.
  10. Bake for 25 mins, not more!
  11. Eat with crème anglaise, custard or ice-cream.
Recipe by The Flo at