Ingredients
25 g macadamia nuts
25 g shelled brazil nuts
25 g shelled pecans
25 g Hazelnuts
50 g dark chocolate, 70% cocoa solids
110 g butter
2 large eggs, beaten
225 g granulated sugar
50 g plain flour
1 tsp baking powder
0.25 tsp salt
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Method
You will need a well-greased oblong baking tin measuring 18 x 28 cm, lined with silicone paper (baking parchment), allowing the paper to come 2.5 cm above the tin.
Pre-heat the oven to gas mark 4/180C.
Begin by chopping the nuts roughly, not too small, then place them on a baking sheet and toast them in a pre-heated oven for 8 minutes exactly. Please use a timer here otherwise you'll be throwing burned nuts away all day! While the nuts are cooking, put the chocolate and butter together in a large mixing bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Allow the chocolate to melt, then beat it until smooth, remove it from the heat and simply stir in all the other ingredients until thoroughly blended.
Now spread the mixture evenly into the prepared tin and bake on the centre shelf of the oven for 30 minutes or until it's slightly springy in the centre. Remove the tin from the oven and leave it to cool for 10 minutes before cutting into roughly 15 squares. Then, using a palette knife, transfer the squares on to a wire rack to finish cooling.
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