Dark Chocolate & Nut Brownies

Darren has a sweet tooth and wild imagination.

Tuck into this decadent brownie!


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To prep
20 mins

To cook
1 hour & 5 mins




Dark Chocolate & Nut Brownies

5 RSPCA Approved eggs
300 grams caster sugar
400 grams dark chocolate, coarsely chopped buttons or block
250 grams unsalted butter
75 grams plain flour
25 grams cocoa powder
Pinch of salt

150 grams whole toasted hazelnuts, roughly chopped
150 grams whole toasted almonds, roughly chopped
120 grams whole toasted pistachios, roughly chopped
100 grams milk chocolate, coarsely chopped buttons or block


Dark Chocolate & Nut Brownie
  1. Spray a large 28 centimetre x 13 centimetre x 6.5 centimetre loaf tin with
    canola oil and line with a strip of baking paper that covers the entire tin
    plus overlap. Spray the paper again.
  2. Preheat your oven to 165°C fan forced.
  3. Whisk the eggs and caster sugar to get her in an electric mixing machine
    on a medium speed for 10 minutes, or until the mixture is thick and has
    doubled in volume. Reduce the speed to low and continue to mix.
  4. Place 300 grams of the dark chocolate(saving the 100 grams for later)
    and the unsalted butter in a bowl, melting in the microwave or over a
    double boiler.
  5. Sieve the plain flour and cocoa powder into the chocolate mix and add the salt. Mix with a spatula and then add this mixture to the egg mixture, while still whisking on low.
  6. Once all the chocolate batter has been added to the eggs, mix well for
    30 seconds and then remove from the machine. Fold in the nuts and the remaining chopped dark chocolate AND milk chocolate, using a rubber spatula.
  7. Pour the mixture into the prepared mould and gently tap to level.
  8. Bake for 45 minutes until a light crust has formed on top. The brownie
    should be moist inside when tested with a skewer.
  9. Remove the brownie from the oven and allow it to cool for 20 minutes before turning out.

See what our chef says


Darren is loved for his decadent desserts and
cakes at his Burch and Purchese Sweet Studio
in Melbourne. He painstakingly hand-makes his
creations using small-batch jams, marshmallows
and honeycomb. He’s so dedicated to his craft
that he even has his own beehives!

– Darren Purchese, chef