{"id":6278,"date":"2019-07-30T17:18:58","date_gmt":"2019-07-30T16:18:58","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=6278"},"modified":"2019-07-30T17:18:58","modified_gmt":"2019-07-30T16:18:58","slug":"nutty-brownies","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=6278","title":{"rendered":"Nutty Brownies"},"content":{"rendered":"<p><strong>Nutty Brownies <\/strong><\/p>\n<p style=\"padding-left: 60px;\">225g dark chocolate<\/p>\n<p style=\"padding-left: 60px;\">100g unsalted butter<\/p>\n<p style=\"padding-left: 60px;\">150g dark soft brown sugar<\/p>\n<p style=\"padding-left: 60px;\">150g caster sugar<\/p>\n<p style=\"padding-left: 60px;\">2 large eggs<\/p>\n<p style=\"padding-left: 60px;\">1 tsp vanilla extract<\/p>\n<p style=\"padding-left: 60px;\">150g plain flour<\/p>\n<p style=\"padding-left: 60px;\">50g walnut, hazelnut or pecan pieces<\/p>\n<p style=\"padding-left: 60px;\">A 20cm square tin, lined with greaseproof or baking paper<\/p>\n<p>Heat oven to 160C fan. In a saucepan, melt 125g of the chocolate with the butter over a low heat, stirring until smooth. Remove pan from the heat. Stir in the sugars, then the eggs one at a time, stirring after each one, and then the vanilla. Fold in the flour and 1\/4 tsp salt. Stir in the nuts and the rest of the choco-late, broken into pieces. Pour into cake tin and cook for 20-25 mins till just set in the centre.<\/p>\n<p>Cool then cut into squares<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nutty Brownies 225g dark chocolate 100g unsalted butter 150g dark soft brown sugar 150g caster sugar 2 large eggs 1 tsp vanilla extract 150g plain flour 50g walnut, hazelnut or pecan pieces A 20cm square tin, lined with greaseproof or baking paper Heat oven to 160C fan. In a saucepan, melt 125g of the chocolate with the butter over a [&#8230;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[349],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1Dg","jetpack-related-posts":[{"id":16565,"url":"http:\/\/wenvoe.org.uk\/?p=16565","url_meta":{"origin":6278,"position":0},"title":"Spinach Spaghetti and Red Velvet Brownies","author":"Alan Williams","date":"29th January 2026","format":false,"excerpt":"Some recipes to get you through the tail end of winter and of course Valentine\u2019s day Tuna, Olive and Spinach Spaghetti Ingredients 240g wholemeal spaghetti 1 tsp olive oil 1 red onion 2 x 110g cans tuna in olive oil, drained 50g black olives 1 lemon 160g baby spinach 1tbsp\u2026","rel":"","context":"In &quot;Hilary\u2019s Culinary Corner&quot;","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13720,"url":"http:\/\/wenvoe.org.uk\/?p=13720","url_meta":{"origin":6278,"position":1},"title":"Bonfire Night Nibbles, Parkin, Chocolate Marshmallow Brownies","author":"Alan Williams","date":"31st October 2023","format":false,"excerpt":"Bonfire Night Nibbles 16 milk chocolate oat biscuits [milk chocolate hobnobs] 8 large marshmallows 8 tsp dulce de leche [ use carnation caramel if you can't find it ] 1 banana, cut into 16 slices. Heat the grill to high and line a baking tray with parchment. Put 8 hobnobs\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4441,"url":"http:\/\/wenvoe.org.uk\/?p=4441","url_meta":{"origin":6278,"position":2},"title":"Easter Chocolate Fudge Cake and Spanish Orange and Almond Cake","author":"Alan Williams","date":"27th March 2018","format":false,"excerpt":"\u00a0 Easter Chocolate Fudge Cake 150g unsalted butter, softened 150g light muscovado sugar 40g cocoa powder 150g self-raising flour 1 tsp baking powder 1\/2 tsp bi-carb of soda 2 large eggs 1 tsp vanilla extract 142ml soured cream 2 tbsp. golden syrup For the ganache; 250ml double cream 250g dark\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1088,"url":"http:\/\/wenvoe.org.uk\/?p=1088","url_meta":{"origin":6278,"position":3},"title":"Florentine Brownies","author":"Alan Williams","date":"7th October 2016","format":false,"excerpt":"\u00a0Ingredients 150g soft butter, + extra for greasing 150g dark brown chocolate [about 70% coca solids ] broken in pieces 300g light muscovado sugar 3 large eggs, lightly beaten 150g plain flour Topping 40g butter 40g demerara sugar 1 x 100 pkt flaked almonds 50g currants 50g glace cherries halved\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6511,"url":"http:\/\/wenvoe.org.uk\/?p=6511","url_meta":{"origin":6278,"position":4},"title":"Sticky Toffee Pear and Ginger Pud","author":"Alan Williams","date":"28th August 2019","format":false,"excerpt":"Sticky Toffee Pear and Ginger Pud 150g dates, chopped small 125g butter, softened 125g caster sugar 2 large eggs, lightly beaten 175g SR flour 1 tsp baking powder 2 tsp ground ginger for the sauce 50g butter 75g soft brown sugar 5 tbsp. double cream 4 pears, peeled and chopped\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3898,"url":"http:\/\/wenvoe.org.uk\/?p=3898","url_meta":{"origin":6278,"position":5},"title":"Afternoon Pear Cake","author":"Alan Williams","date":"30th October 2017","format":false,"excerpt":"Afternoon Pear Cake 3 large eggs 150g granulated sugar 150g plain flour 30g cornflour 1 tsp baking powder pinch of salt 1\/2 tsp vanilla extract 90g butter, melted 4 - 5 ripe medium pears, peeled, cored, cut into chunks icing sugar to dust Preheat oven 180C. Line the base of\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/6278"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6278"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/6278\/revisions"}],"predecessor-version":[{"id":6279,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/6278\/revisions\/6279"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6278"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}