Brownie Nut Torte

A seriously chocolatey recipe that’s deliciously simple to make

Serves 8-10

1 pack My Secret Kitchen Ultimate Chocolate Brownie Mix
4 medium eggs
125g butter, melted
50ml brandy
200g mixed nuts (such as hazelnuts, pecans or walnuts, chopped)
500g ready-made shortcrust pastry
2 tbsp My Secret Kitchen Maple Caramel Sauce

Preheat oven to 175^oC (gas mark 4). Roll out the pastry and use to line a deep, round 24cm flan dish. Line with greaseproof paper and baking beans, then bake blind for 15 minutes.

Empty the brownie mix into a bowl and stir in the melted butter. Whisk in the eggs and the brandy. Add the nuts (reserving a tablespoon for the topping) and stir until thoroughly combined. Pour the brownie and nut batter into the pastry case, then sprinkle the remaining nuts in a spiral pattern on the top.

Bake for 35-40 minutes. Brush with warmed Maple Caramel Sauce and leave to cool before cutting into wedges. Serve with whipped cream or crème fraîche flavoured with
hazelnut liqueur.