Always check the labels of the products you use.
Method
- 1
Heat the oven. Tweak rack to middle now position and heat oven to 175 c sheet bottom and two now sides of an 8 by 20 cm baking pan with foil allowing now edges to overhang the sides oil the pan in a large heatproof bowl rest over now a pan of barely simmering water heat butter now chocolate espresso powder and salt until melted and smooth take out from heat and let leave to go cold 5 minutes beat in sugars until mixed tip in eggs one by one beating well after each now addition tip in vanilla and mixture for one minute tip in flour to chocolate and beat until mixed and mixture is smooth now and glossy see note mix in cashews even out into pan and cook in the now oven until just rest and top is crusty about 25 minutes move pan to rack to cool before cutting into squares.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
257.8 g per serving
515.6 % of the 50 g daily maximum · 1031.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
Approximate: the recipe has 1 serving, so these numbers are for the whole batch. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 3557 kcal |
| Protein | 48.2 g |
| Carbohydrate | 372.7 g |
| of which sugars | 261.9 g |
| of which free sugars | 257.8 g |
| Fat | 212.7 g |
| of which saturates | 113 g |
| Fibre | 28.3 g |
| Salt | 1.98 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
