Chocolate brownie with cashews

24 cm tin

Ingredients

• dark chocolate — 200 g (150 g melted, 50 g chopped)
• butter — 150 g
• eggs — 2
• sugar — 150 g
• sea salt — a pinch
• flour — 40 g
• cashew nuts — 50 g

Method

1. Melt the chocolate with the butter — in a saucepan over a low heat, in a bain-marie or in the microwave.
2. Toast the nuts in a dry pan. Take care not to over-toast them: as soon as they colour, tip them onto a plate to stop the cooking.
3. Beat the eggs with the sugar to a light foam.
4. Add the melted chocolate and butter and stir.
5. Add the flour and stir.
6. Add the salt, nuts and chopped chocolate.
7. Line the tin with baking paper and pour in the batter.
8. Bake in an oven preheated to 180°C for 25–35 minutes. The time depends on the size of the tin. The brownie should stay moist inside. It is even better on the second day.