These chocolate hazelnut brownies pack a chocolatey punch, I make them to share around the family and they never last long – the frosting to finish makes them luxuriously rich too. Enjoy!
250g dark brown sugar
310g butter/margarine (softened)
2 medium free range eggs
370g self-raising flour
3 teaspoons Cocoa Powder
80g Roasted chopped hazelnuts
80g roughly chopped dark chocolate
For the Decadent Frosting
50g butter, melted
45g cocoa powder
75ml whole milk
A few drops of vanilla extract
450g icing sugar
Where to begin…
Preheat an oven to 180 degrees Celsius and grease and line a 12″x8″ baking tray.
Whisk together the butter and sugar until a creamy consistency has been achieved. Whisk the egg into the mixture.
Sieve in the flour and cocoa powder and gradually fold in with a wooden spoon being careful not to get too much air into the mixture.
Stir in the hazelnuts and chopped dark chocolate, pour the mixture into the prepared baking tray
Place on the middle shelf of the oven and bake for 20-30 minutes until well risen, firm to the touch and a knife comes out from the centre of the mix clean.
Remove from the oven when cooked and allow to cook on a cooling tray for 45minutes to an hour.
Remove from the baking tray in the greaseproof layer when the brownies are cooled. To make the frosting simply mix the ingredients one by one with a wooden spoon, starting with the butter and icing sugar, followed by the cocoa powder, milk and vanilla extract. Remove large dollops of frosting from the bowl and using the smooth knife blend over the brownies. Allow to set for about an hour before cutting into squares. and there you have it…my decadent homemade hazelnut chocolate brownies. The ultimate indulgence.
Welcome to Veggie bakes, a blogging website showcasing a little of everything on vegetarian cooking and living. Introductions…not great with them but I’ll start where I can with a bit about me.
My name is Amy, I’m twenty-five years of age, have been vegetarian for about 17 years and have a passion for baking and cooking alongside too many other things. I’ve just qualified from a long degree, I’ll be graduating only five days from the date of posting this and work full time insix days as a healthcare professional. Throughout this I’ve married the man of my dreams and had a beautiful baby girl…who is now ten months old. Life is a little crazy.
I also have Anorexia Nervosa and have suffered with it for five years through all of the above so writing Veggie Bakes is a bit of an irony to write. It’s difficult to admit but doing so is to show readers that everyone has their flaws, their busy-ness that makes up their own lives but most importantly the flairs and passions that make them who they are. Veggie Bakes aims to showcase some of my own flairs and passions surrounding the muscles I flex in the kitchen alongside some other creative ideas using basic ingredients which I hope others enjoy trying out. It’s about living life to the full and just enjoying and being creative with the journey along the way
Life’s a journey, a piece of mine is shared in Veggie Bakes.
The great thing about these delicious fruit and nut brownies is that I’ve never had a person pass up a taster – even the people who say that they just aren’t brownie lovers. In the end chocolate temptation always gives in and of course there’s nothing better when you leave a small package of home baked brownies with family and friends than having relatives complement you on your baking for months afterwards. The sultanas mean that although these fruit and nut brownies are quite dense they have a light and sticky filling too. Enjoy folks!
280Ag dark chocolate
275g unsalted butter
325g Caster Sugar
175g Plain Flour
4 Free Range Eggs
Icing Sugar (to dust)
100g Roasted, Flaked Almonds
1tsp Vanilla Essence
1 tsp Baking Powder
Brownie Heaven En Route…
Preheat the oven to 170 degrees Celsius, grease and line a 33cm x 23cm x cm baking tin with baking parchment.
Place the broken dark chocolate into a heatproof bowl over a saucepan of simmering water, add the butter and heat slowly until the mixture is melted and smooth, stirring frequently.
Remove from the heat and add the sugar – stir until well mixed and stir in the eggs and mix well until thick and smooth before folding in the flour and teaspoon of vanilla essence.
Fold in the Mixed fruit with a wooden spoon before adding the roasted, chopped almonds.
Spoon the mix into the prepared baking tray and bake in the pre-heated oven at 170 degrees Celsius for 30 to 35 minutes. When you remove the brownies from the oven, place on a cooling tray and allow to cool for an hour before cutting into twelve even squares and serving.