These chocolate hazelnut brownies pack a chocolatey punch, I make them to share around the family and they never last long – they’re something different taste-wise, with a crunchy biscuit texture outside and a soft and supple brownie centre. The nuts on the inside give this side of the brownie a wholesome bite. Ultimately they satisfy the biscuit, brownie and chocolate cravings all in one. They’re a delicious bake and are stylishly different.
Serves: 12 Brownies
Prep Time: 25 Minutes
Baking Time: 45 Minutes
- 325g Caster Sugar with Stevia
- 130g Self-Raising Flour
- 200g Dark Chocolate
- 170g Butter
- 2 Free-Range Eggs
- 75g Mixed Nuts
Where to begin…
1 Preheat an oven to 180 degrees Celsius and grease and line a 12″x8″ baking tray with baking paper.
2 In a heatproof bowl over a pan of simmering water place the dark chocolate and the butter and allow to melt together, stirring frequently with a wooden spoon.
3. Separately crack the eggs into a dish and whisk well, set aside until the butter and dark chocolate have melted. When it has melted add the eggs into this mixture and whisk well.
4. Gently fold in the flour and add the nuts until an even consistency is reached throughout the mixture. Pour into the baking tray and place on the middle shelf of the pre-heated oven for 45minutes.
Remove from the baking tray in the greaseproof layer when the brownies are cooled and cut into twelve small squares.