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Chocolate brownies with caramel and hazelnuts
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These brilliant brownies are made even better with a generous dollop of cream.
180g pack Belgian dark chocolate 72%, broken into pieces
225g Duchy Organic English Salted Butter, diced
3 British Blacktail Medium Free Range Eggs
325g dark brown muscovado sugar
100g plain flour
1 tsp baking powder
2 tbsp cocoa
100g blanched hazelnuts, roughly chopped
50ml Essential Double Cream, plus extra to serve
1. Preheat the oven to 180ºC, gas mark 4. Grease and line a 22cm square tin. Place the chocolate and butter in a bowl over a pan of simmering water and allow to melt.
2. Meanwhile, whisk the eggs with 225g sugar, until pale and fluffy. Gently stir in the chocolate mixture. Sieve the flour, baking powder and cocoa together and fold into the brownie mixture with the hazelnuts. Pour into the prepared tin.
3. Place the remaining 100g sugar into a small saucepan with 50ml water and bring to the boil for 2 minutes. Remove from heat and stir in the cream. Pour over the prepared brownie mixture and bake for 35-40 minutes.
4. Allow to cool before removing from the tin. Cut into 16 squares and serve with a generous spoonful of whipped double cream.
Typical values per serving:
This recipe was first published in January 2021.