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
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.
Safe to say these divert from the healthy option, in fact they’re the perfect example of what a pure indulgence is meant to be. However if you want to be creative they actually make the perfect gift! Gift box, tissue paper and this recipe serve you well for most occasions and it’s a lot more perosnalised that anything you can buy. Enjoy!
40g unsweetened cocoa powder
2 eggs; lightly beaten
175g light brown sugar
5ml/1/2tsp. Natural Vanilla Extract
55g Self-raising flour
For the Frosting
115g plain (dark) chocolate
15-20ml sour cream
Pre-heat the oven to 180 degrees Celsius and grease an 8” shallow cake tin; optionally line with greased baking paper.
Place the butter and cocoa powder into a heated pan and melt together, stirring occasionally before setting the bowl aside and allow the mixture to cool.
Whisk together the eggs, sugar and vanilla extract in a bowl before stirring in the cooled cocoa mixture.
Sift over the self-raising flour and fold into the mixture using a metal spoon.
Pour into the prepared cake pan and place in the oven for to cook for 30-35minutes. Remove from the oven when cooked – the mixture will remain quite wet but will dry when cooling.
To make the frosting melt the chocolate and butter together in a saucepan and remove from the heat. Beat in the sour cream (if using) until the frosting is smooth and glossy. Leave the mixture to cool slightly for 5-10minutes and then spread over the top of the brownies – allow to set before slicing into 12 pieces.
I’ve got a great recipe to help you boost the mid-week dip with delicious vegan chocolate brownies. These are a quick and easy solution to living vegan on the go, they fit in nicely with planning ahead i.e. planning for the moment that sweet tooth kicks in. With only four ingredients they are a neat way to keep going and really knock a chocolate craving on the head too.
400g Medjool Dates (pitted)
5 Tablespoons of cocoa powder
3 tablespoons of maple syrup
Place the Almond nuts into a food processor until they become crumbly, add in the dates, cocoa powder and maple syrup before blending the ingredients for a second time.
When the mixture has reached a sticky consistency, remove it from the processor and place into a loaf tray lined with baking parchment.
Press down with the back of a spoon so that the mixture smooths out and lies even and place into the freezer for an hour and a half.
Remove from the freezer and cut into slices, remove each slice gently from the tray and place in a storage container to be placed in the fridge.
As a deliciously rich protein-filled snack these brownies are great for the vegan snackers looking to pack in their protein punch.
These white chocolate brownies have a light and bouncy texture but a rich and sweet
white chocolate flavour throughout. The sultanas add to the delicious combination by giving them the bit more bite to work with. I loved creating these because the recipe has the potential to be altered and tweaked by the baker to formulate something new and experimenting in the kitchen is definitely worth the time and effort if you end up with a delicious dessert which is truly memorable.
Stock Up On…
75g unsalted butter
400g chopped white chocolate
3 free range eggs
90g caster sugar
2 tsp vanilla essence
200g plain flour
Making and Baking…
To begin pre-heat the over to 190 degrees Celsius and grease and line a rectangular baking tray.
Place the butter and 300g of the white chocolate in a bowl and melt over a saucepan of simmering water on a low heat – stir frequently until the mixture in completely melted and smooth to work with.
Remove the bowl from the heat when completely melted and whisk in the eggs one at a time. Whisk in the caster sugar there after and add the vanilla essence.
Using a wooden spoon fold in the flour, sultanas and remaining 100g of chocolate chips.
Spoon the mixture gently into a rectangular brownie tin and bake for 20-30 minutes until lightly golden in colour, risen and firm to the touch. When fully baked remove the brownies from the oven and allow to cool for 30-60 minutes, cut into twelve long pieces and serve to be enjoyed.
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.
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.