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Honey-roasted nut butter brownies

04 March 2014


  • 4 x 70g bags of Natures Table Snacks mixed nuts
  • 2 tsp honey
  • 1 1/2 tsp sea salt
  • 140g unsalted butter
  • 250g dark chocolate, roughly chopped
  • 200g golden caster sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 100g self raising flour


  1. Preheat oven to 200C, gas mark 6.
  2. Roughly chop the nuts, scatter on a large parchment- lined baking tray and roast for 3-5 minutes. Stir through the honey and sea salt. Roast for a further 3-5 minutes until golden and cool.
  3. Lower the oven temperature to 180C, gas mark 4. Line a 20cm x 20cm square cake tin with parchment. Melt the butter and 200g chocolate over a low heat and stir gently till combined. Take off the heat.
  4. Whisk in the sugar, salt and vanilla, then slowly whisk in the eggs, then the flour, until smooth. Stir in 75g of the nuts. Tip into the tin and bake for 30-35 minutes. Cool in the tin.
  5. Meanwhile, blitz the remaining nuts in a food processor until smooth. This may take a while, but leave the motor running and it will turn into a smooth nut butter. Take the brownies out of the tin and spread the nut butter over the top. Chill for 10 minutes.
  6. Put the remaining chocolate in a small resealable freezer bag. Put in a bowl and cover with boiling water for 10 minutes. Cool for 5 minutes. Snip a small corner off the bag and drizzle the chocolate over the brownies. Leave to set, then slice and enjoy.

Per brownie 1443kj/347 kcals/24.1g fat/10.7g saturated fat/26.8 carbs/19.3g sugars/1.8g fibre/5.6g protein/0.7g salt

Posted: 04/03/2014 12:31:43 by Sara

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