Hazelnut Chocolate Brownie
Indulge in a decadent Hazelnut Chocolate Brownie - rich dark chocolate, crunchy hazelnuts, and a hint of vanilla perfection
Equipment
- 1 Whisk
- 1 Stick blender wt whisk (Optional)
Ingredients
- 250 g butter
- 250 g dark chocolate 70% cocoa solids (See Recipe Notes for options)
- 4 medium eggs
- 333 g caster/ superfine sugar
- 150 g plain flour
- 200 g skinless hazelnuts (or walnuts) finely crushed or chopped
- 1 tsp vanilla extract/ paste
Instructions
Prep
- Pre-heat oven to 200℃/ 400℉/ 180 fan
- Weigh out sugar, flour, chopped walnuts, chocolate and butter and place aside in separate bowls
- Line an 8x8 inch brownie pan with baking parchment/ greaseproof paper and set aside ready for the brownie mixture (See Recipe Notes for hints and tips)
To Make
- Melt the butter and the chocolate in a bowl over a bain marie (See recipe notes for information) and set aside to cool a little
- Beat together the eggs, sugar and vanilla in a bowl by hand or by hand whisk for 2 minutes until thick and creamy. You'll know it's ready when the mixture has gone pale and has about doubled its original volume because of the extra air you've incorporated into it
- Into this mixture pour the slightly cooled chocolate and mix really well
- Into this mixture sieve the flour and add the nuts and again mix really well
- Pour into your pre prepared baking tray and place in the pre heated oven to bake for approximately 25 minutes. When you take it our of the oven, the centre of the mixture should still be slightly wobbly and you'll be worried it's underdone. Don't be! Firstly it'll be fine once its cooled but secondly an underdone brownie is better than an overcooked brownie (See Recipe Notes for hints and tips on doneness)
- Allow to cool until cool to the touch then refrigerate for at least 20 minutes before turning onto a board and cutting into portions. Store in an airtight container between layers of parchement/ greaseproof paper to stop them sticking
To Serve
- Eat them on their own or drizzle with cream or custard. To go the extra step try this delicious brownie with some Homemade Ice Cream
Notes
- DARK CHOCOLATE: If dark chocolate isn't your thing, or you want to make it more child friendly, use half milk chocolate and half dark chocolate
- TO LINE A BAKING TRAY: Turn it upside down and lay the baking paper over it. Cut the paper so it's very slightly bigger than the container. From each corner of the paper cut diagonally towards the centre, make the cut just bit longer than the height of the container. Use the cuts to neatly push the baking paper into the corners and bottom edges of the container. Or visit https://youtube.com/shorts/dO-2Jg4RQvE?si=YY0LmIPzeWU5w1yU
- BAN MARIE: Simply put a little water in a saucepan and bring to a very low boil. Place your heatproof bowl on top of the pan, making sure that the water is shallow enough to not touch the bowl. The gentle heat of the steam will, with occasional stirring, melt the chocolate without any danger of burning it
- WHEN IS IT COOKED? Toothpick Test: Insert a toothpick into the centre of the brownie. If it comes out with just a few moist crumbs sticking to it, the brownies are done. If the toothpick comes out completely wet, the brownies need more time. If it comes out clean, they are likely over baked. Surface Appearance: Look for a shiny and set top with a few cracks. The edges of the brownies will be visibly baked through, and the centre will be set. For gooey soft brownies, they should still be slightly jiggly in the centre when you gently shake the pan
Nutrition
Calories: 354kcal
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