Four Nut Chocolate Brownies

Crisp at the edges and squidgy in the middle, these are just what brownies should be and then some. The secret is toasting the medley of nuts to bring out their flavor and add a lovely crunch. We made the recipe as written, but you could use any nuts you have to hand. These are deliciously simple to make and simply delicious to eat!

Four Nut Chocolate Brownies

½ cup each macadamia nuts, pecans, almonds, and hazelnuts, roughly chopped
2 oz. unsweetened chocolate
8 tbs. butter
2 eggs, beaten
1 cup sugar
½ cup flour
1 tsp. baking powder
½ tsp. salt

Heat the oven to 325°F. Butter an 8″ square pan then line with parchment paper.

Spread the nuts on a baking sheet and toast in the oven for exactly 8 minutes.

Meanwhile, put the butter and chocolate in a heat-proof bowl set over a pan of barely simmering water. Allow the chocolate to melt, then beat until smooth. Remove from the heat and stir in the remaining ingredients along with the nuts.

Spread in the pan and bake for 30-35 minutes, or until the edges are crisp but the center is still springy. Cool in the pan for 10 minutes, then remove to a wire rack. Cut while warm.