Jules in The #Cotswolds. Goldies #recipe – #brownies without the Chocolate

Goldies – No Chocolate Brownies

These came about because I was wondering if I could make brownies without chocolate. They are not quite as squidgy as brownies but are very delicious; these are only squidgy in the middle. The sugar content is still high but bit lower (and cheaper) than the full-on brownie. The brown sugar imparts a caramel flavour. They keep very well in a tin and you need only a small slice. You should get at least 16 slices. Although easier with an electric mixer they are still easy to make by hand. A nice bake for children to make.

23cm square tin lined with baking parchment.

Oven Temperature – Fan 165ºC, 180ºC Electric. Gas 4.

75g pecans or walnuts
160g unsalted butter
225g plain flour
1 tsp (5ml) baking powder
pinch of salt
2 eggs lightly beaten
250g soft brown sugar

vanilla essence

Pre heat the oven. Roast the nuts for about eight minutes until just a bit crisp but not brown, allow to cool then break up roughly into 1/4 to 1/2 size pieces. Melt the butter and allow to cool. Mix the flour, baking powder and salt together in a bowl.

In a large bowl beat the eggs and sugar together until slightly thickened and foamy. Add in the vanilla and the cooled butter and mix again until thoroughly combined. Gently fold in the flour and finally stir in the nuts.

Pour the mixture into the prepared tin and level out with a spatula. Bake for about 25 minutes. The edges should be just shrinking from the sides of the tin and only slightly more coloured (the mixture is quite golden anyway). If you want a completely cake like texture just bake for another 5 – 10 minutes. Delicious.