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    Chocolate brownies with caramel and hazelnuts

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    Chocolate brownies with caramel and hazelnuts

    These brilliant brownies are made even better with a generous dollop of cream.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Makes: 16


    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 180ÂșC, 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.

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