Makes 16 squares
Brownies are good for you, right? This less-sinful tray bake, made with spelt and an array of nuts, is packed with fibre, healthy fats, nutrients and vitamins, as well as antioxidant-rich cacao and ginger. All of which allows you to indulge in that extra slice...
For the ginger nut crumb:
- 40g of Brazil nuts, roughly chopped
- 25g of walnuts, roughly chopped
- 25g of macadamia nuts, roughly chopped
- 1 tsp of ground ginger
- ½ tsp of mixed spice
- Pinch of sea salt
- 1 ball of stem ginger ball, finely chopped
- 3 tbsp of stem ginger syrup
For the brownies:
- 200g of Brazil nuts
- 200g of unsalted butter, diced
- 200g of dark chocolate, broken into pieces
- 200g of soft brown sugar
- 100g of spelt or plain flour
- 40g of raw cacao powder (or 100% cocoa powder)
- ¼ tsp of baking powder
- 4 large eggs, lightly beaten
- 3 heaped tbsp of Brazil or macadamia nut butter
- 100g of milk chocolate, roughly chopped into small chunks
- 2 tbsp of cacao nibs
1. Put the nuts into a foodprocessor and blitz until chopped but still a bit chunky. Tip into a bowl, add the remaining ginger nut crumb ingredients and stir together. Set aside.
2. Preheat the oven to 180°C and line a 23cm baking tray with greaseproof paper.
3. Roughly chop 100g of the Brazil nuts and finely grind the remaining 100g in a food processor.
4. In a large bowl over a pan of simmering water, melt the butter and the dark chocolate and stir until smooth. Add the chopped Brazil nuts and stir to coat. Set aside to cool to room temperature.
5. In a large bowl (or the bowl of an electric mixer), mix together the 100g of finely ground Brazil nuts, the sugar, spelt flour, cacao powder and baking powder. Slowly add the eggs and beat until you achieve a silky consistency. Stir in the chocolate mixture and Brazil nut butter, then fold in the milk chocolate chunks and cacao nibs using a spatula until evenly mixed.
6. Pour the brownie mixture into the prepared tin and smooth the surface using a spatula. Sprinkle the ginger nut crumb evenly on top then bake for 30–35 minutes. (Don’t overcook them: the brownies should be gooey on the inside.) Cover with foil if the ginger nut crumb looks as though it's browning too much.
7. Allow to cool in the tin on a wire rack, then carefully transfer onto a board and slice into chunky squares. Dust with cacao powder if you wish, or try serving with a spoonful of crème fraîche or yogurt.
Recipe courtesy of The Goodness of Nuts and Seeds by Natalie Seldon, photography by Faith Mason (Kyle Books, £6.49)