VIRTUOUS BROWNIES

Makes: 16 large squares • Time: 50 minutes

CONTAINS
Vitamins A, B-group, C & E, minerals, flavonoids, phytochemicals, manganese, copper, fibre

YOU NEED

50g dark chocolate, at least 70% cocoa solids, roughly chopped
50g skinless hazelnuts, toasted and roughly chopped • 40g cocoa nibs
150g unsalted butter, melted • 250g caster sugar
75g cocoa powder • a generous pinch of fine sea salt
2 large eggs, lightly beaten • 50g self-raising flour • 30g dried sour cherries

POTENTIAL BENEFITS
protects against cancer & cardiovascular disease • lowers cholesterol • supports weight loss & skin & nervous system health • anti-inflammatory, antidepressant, mild stimulant

Preheat the oven to 170°C/325°F/Gas 3. Line a 20cm brownie tin with baking paper, letting the paper overhang the sides. Combine the chocolate, hazelnuts and cocoa nibs in a bowl. Set aside. Melt the butter, then remove from the heat and beat in the sugar, cocoa powder and salt. Leave to cool slightly, then beat in the eggs. Stir in the flour and cherries. Put half the batter in the tin, scatter over half the nut mixture, then spread the remaining batter on top. Scatter with the rest of the nut mixture. Bake for 30 minutes, or until firm. Cool, then cut into squares.