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.
These are ooeeyy, gooey, messy and tasty. It’s pretty much the best way to describe them. Apologies if you’re on a health-kick and can’t resist. They are pretty amazing and pretty low-cost to whip up. Oh so much chocolate, oh so much bite. Yeah they’re pretty perfect. Enjoy this one guys…for chocolate-lovers everywhere.
Bakes: 12 Slices
Make: In 45 Minutes
- 200g Plain flour
- 25g Unsweetened Cocoa Powder
- 150g Unsalted Butter, softened & diced
- 75g Icing Sugar
- 200g White Chocolate
- 150g Milk Chocolate
- A dusting of icing sugar
1. Preheat the oven to 180C & grease a shallow baking tin
2. Whisk the flour, cocoa powder and butter together, add the icing sugar to the mixture after.
3. Add the mixture to the baking tin and press down using the back of a spoon, bake for 25mins.
4. Remove from the oven and allow to cool whilst melting the white chocolate in a bowl, pour over the top of the bake and allow to cool in the fridge for 30mins.
5. Repeat with the milk chocolate and drizzle over. Sprinkle two-three dustings of icing sugar over the top and allow to cool in the fridge for a further hour.
6. Cut evenly into 12 squares & serve.
This recipe for white chocolate cookies with cranberries is one of my more experienced recipes which has been tried and tested without fail, at 45 minutes to prep and bake this recipe doesn’t fit into my quick and easy category but the final product is well worth the effort. Small dollops of the final mixture on the baking tray makes cute and quirky bite-sized cookies, whilst larger spoonfuls can produce elegantly indulgent biscuits.
Cooking Time: 45 Minutes. Makes 2 Dozen large cookies or 45 small to medium-sized cookies
- 3 x 200g/7oz white chocolate bars, chopped
- 100g light muscovado sugar
- 175g golden caster sugar
- 100g dried cranberries
- 100g macadamia nuts , chopped
- Pre-heat the oven to 180C/160C fan/gas 4. Melt 170g of the white chocolate in a baking bowl over a saucepan of simmering water, then allow to cool.
- Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk.
- Using a wooden spoon stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.
- Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and cranberries.
- Bake in batches for 12 mins until pale golden and leave to harden for 1-2 mins before cooling on a wire rack.
One thing I love about this recipe is that can last about two weeks simply by freezing the cookie dough and baking small amounts of the biscuits if and when you feel like enjoying them, to do so open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. You can bake them from frozen within about 15-20 minutes but it’s always best to make sure the cookie dough is used within 3 months but on the up side I really can’t see your mix lasting that long!