Chocolate and Cashew Nut Brownies with Marscarpone

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• 440g caster sugar
• 4 eggs
• 225g plain flour, sifted
• 1/4 tsp salt
• 2 1/2 tbsp cocoa powder
• 150g butter, melted
• 1 tbsp Tia Maria
• 90g toasted cashew nuts, finely chopped
Method
Preheat oven to 160C.

Beat sugar and eggs in a large bowl until thick and pale, then fold in sifted flour and salt. Combine cocoa and butter and stir until smooth, then fold cocoa mixture and Tia Maria into egg mixture. Fold in chopped cashews, pour mixture into a greased, paper-lined 25 x 25cm cake tin and bake for 45-50 minutes or until cooked when tested with a skewer.

Cool in tin.
To serve Dust with Dutch Cocoa
Cut brownies into squares and serve with mascarpone or ice-cream.