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.
This delicious chocolate layer loaf is really more cake than bread. With a mix of sponge, almonds and rolled oats its definitely designed to be a filling treat which fuels the mind and body. With a tempting cocoa top-layer its unique appearance makes its an intriguing lunch time snack which is perfect for the lunchbox.
- 125g Caster Sugar
- 125g Softened butter
- 1 tsp vanilla essence
- 2 large eggs
- 125g Self-raising flour (sifted)
- 2tsp Cocoa Powder
- 40g halved roasted almonds
- 45g rolled porridge oats
Getting Stuck In!
- To prepare lightly grease and line a 450g loaf tin and pre-heat your oven to 180 degrees celsius. Using an electric whisk, beat the sugar and margarine together in a large mixing bowl until a light and fluffy consistency is achieved.
- Whisk in the vanilla essence and gradually add the eggs, whisking well after each addition and carefully fold in the flour with a wooden spoon – ensuring not too much air is let into the mix.
- Divide the mix in half and place one half in a separate bowl. Gently mix in the cocoa powder to one portion of separated mix and stir gently with a wooden spoon.
- Place the vanilla mixture into the lined baking tin and smooth the top. Spread the chocolate mix over the vanilla layer.
- Bake in the preheated oven for 30 minutes until springy and firm to the touch When removing from the oven leave to cool in the tin on a cooling tray for 30-60 minutes before removing and finely slicing to serve.
Serving with cold custard can make this lunch box treat the perfect dinner dessert too! Simply heat gently on a heatproof dish in the oven for 5-10 minutes before pouring hot or cold custard on top. If you are thinking of serving up that perfect gift, why not wrap your loaf (sliced into 12 thin pieces) in some decorative tissue paper before serving. I promise this won’t be a treat which goes unappreciated!
These are one of my go-to products when I’m searching for a gift on-the-go. Yes they are tasty to make for the family but they don’t last long as they’re light and sweet, the hazelnuts are an amazing added ingredient too because they add a bit of density to each bite. They’re gorgeous but it you are whipping these up for the family, you might want to make extra.
Bakes: 22 Bites
Make: In 15 Minutes
Prep: 10 Minutes
- 70g organic dark chocolate
- 70g milk chocolate
- 70g white chocolate
- 50g crushed hazelnuts
- 200g crisped rice cereal
- Break the chocolate up in three separate bowls. Place each bowl over a pot of boiling water for 10-15 minutes until melted.
- Mix the crushed hazelnut and cereals together and split equally three ways between each bowl of melted chocolate and stir well.
- Using a desert and teaspoon place small spoonfuls onto separate baking trays, spaced well apart. Lightly sprinkle some icing sugar over the top and allow to cool for one hour in the fridge before serving.
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.
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!
- 175g butter
- 40g unsweetened cocoa powder
- 2 eggs; lightly beaten
- 175g light brown sugar
- 5ml/1/2 tsp. Natural Vanilla Extract
- 55g Self-raising flour
For the Frosting
- 115g plain (dark) chocolate
- 30g butter
- 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.
- 150g Almonds
- 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.
This midnight mint tea cake is a deliciously rich addition to any tea break and is inspired by a tried and tested recipe for mint chocolate-chip cookies. It didn’t last long in my house! The finished cake is a rare find and an even rarer bake, with the powerful scent of american peppermint extract it’s a treat I love to bake. This recipe can be baked in a cake tin but lately I’ve taken to baking a lot of my recipes in a loaf in because they fit easily and snugly.
Cooking time: 35 minutes
Preparation time: 20 minutes
Serves: 8 pieces
- 120g self-raising flour
- 120g butter, softened
- 120g caster sugar
- 2 free range eggs
- 1 tablespoon peppermint extract
- 100g dark chocolate, roughly chopped
- 55g porridge oats
- 55g roasted chopped hazelnuts
Getting to Midnight Heaven
- Pre-heat the oven to 180 degrees Celsius and grease and line a loaf tin with baking parchment.
- Whisk together using an electric whisk, the butter and sugar to produce a smooth and creamy consistency. Whisk in the eggs one at a time before stirring in the peppermint extract.
- Fold in the self-raising flour using a wooden spoon before folding in the hazelnuts, porriage oats and chopped dark chocolate.
- Spoon the mixture into the prepared loaf tin and bake on the middle shelf of the pre-heated oven for 20-30 minutes until golden brown and well risen. Remove from the oven and allow to cool for 30 minutes.