Chocolate & Hazelnut Brownies

This recipe is based on my very popular caramel brownies - this recipe was requested by my son who loves a certain chocolate and hazelnut spread! I didn’t want to use the spread so used dark chocolate chips and blanched whole hazelnuts for this recipe.

I decided to make these brownies in a long tart tin so I could slice them into nice oblongs. They go really well with a cup of coffee or served warm with ice-cream.

They are lovely gooey brownies and they should not need to be baked for more than the 25 minutes if you use the correct sized tin and oven temperature! I see so many reviews that people say they have 'had' to cook longer than the time stated on other recipes but please don't do that with this recipe or you won't get lovely texture they should have!

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To start making the brownies pre-heat oven to 180°C (160°C fan) then line and grease a 36 x 12cm (14” x 4¾”) loose bottomed tart tin. If you want to use a 9” x 9” brownie tin follow the recipe for my caramel brownies for the brownie ingredient measurements and cooking time.

Then melt the chocolate, butter and cocoa powder in a medium sized pan. Stir until all the ingredients are fully melted then set aside to cool.

In a stand mixer put the eggs, brown sugar and vanilla extract.

With the whisk attachment mix until lighter in colour and fluffy.

Then whisk in the cooled chocolate mixture to the egg mixture until fully combined.

Add the flour and chocolate chips and fold in gently until all the flour is combined and then pour into the prepared tin.

Sprinkle the blanched hazelnuts on top of the brownie mixture.

Then bake for 20-25 minutes. They should have a slight wobble in the middle!

Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies.

Once cool you will be able to cut it into slices and enjoy.

Chocolate & Hazelnut Brownies

Sarah's servings: 10

Sarah’s skill: Medium

Baking time: 20-25 minutes

INGREDIENTS

120g dark cooking chocolate

120g unsalted butter, cubed

20g cocoa powder

2 large eggs

150g soft light brown sugar

1tsp vanilla extract

70g plain flour

50g milk chocolate chips

50g blanched whole hazelnuts

METHOD

1. Pre-heat oven to 180°C (160°C fan).

2. Line and grease a 36 x 12cm loose bottomed tart tin.

3. Melt chocolate, butter and cocoa powder in a medium sized pan until all the ingredients are melted and combined. Set aside to cool.

4. Place the eggs, sugar and vanilla extract in the bowl of a ustand mixer with the whisk attachment.

5. Whisk until light and fluffy.

6. Add the cooled chocolate mixture to the egg mixture and whisk until totally combined.

7. Fold in the flour and chocolate chips keeping as much air in the mixture as you can.

8. Pour into the prepared tin, sprinkle with the hazelnuts and bake for 20-25 minutes. They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies.

9. When they are completely cool you will be able to cut it into slices and enjoy.

EQUIPMENT USED

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SARAH’S EXTRA SLICE

They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies.

You can dark chocolate chips in this recipe if you prefer.

I used a tart tin for this recipe- if you want to use a 9” x 9” brownie tin follow the recipe for my caramel brownies for the brownie ingredient measurements.