Hazelnut Brownies

These Hazelnut Brownies are rich, soft, and full of deep chocolate flavour, topped with a generous sprinkling of roasted chopped hazelnuts for the perfect nutty crunch. They’re a simple yet indulgent treat that’s just as good with a cup of coffee as they are served warm with ice cream.

Prep Time 15

Cook Time 30

Total Time 45

Servings Brownies

Ingredients

200 g dark chocolate 70% cocoa chopped
150 g unsalted butter
250 g caster sugar
3 large eggs free range
1 tsp vanilla extract
125 g plain flour
30 g cocoa powder
½ tsp salt
100 g roasted hazelnuts chopped plus extra for garnish

Instructions

Preheat your oven to 180°C (160°C fan) / 350°F.
Line a 20cm (8-inch) square baking tin with baking paper.
In a heatproof bowl set over a pan of gently simmering water, melt the dark chocolate and butter together, stirring until smooth.
200 g dark chocolate, 150 g unsalted butter
Remove from heat and allow to cool slightly.
Stir the sugar into the melted chocolate mixture, followed by the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until glossy.
250 g caster sugar, 3 large eggs, 1 tsp vanilla extract
Sift in the plain flour, cocoa powder and salt.
125 g plain flour, 30 g cocoa powder, ½ tsp salt
Fold gently with a spatula until just combined — don’t overmix.
Fold in half of the chopped hazelnuts into the batter, then pour the mixture into the prepared tin.
100 g roasted hazelnuts
Sprinkle the remaining hazelnuts evenly over the top.
Bake for 25–30 minutes, or until the top is set and a skewer inserted into the centre comes out with a few moist crumbs (not wet batter).
Allow the brownies to cool completely in the tin before lifting out and cutting into 16 squares.

Nutrition