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Chocolate & hazelnut brownies
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200g plain chocolate
180g unsalted butter
3 British Blacktail Medium Free Range Eggs, beaten
100g Tate & Lyle Dark Brown Soft Sugar
150g Tate & Lyle Light Brown Soft Sugar
75g self-raising flour
100g roasted chopped hazelnuts
Pinch sea salt flakes
1. Preheat the oven to 200ºC, gas mark 6. Grease and line the base and sides of a 20cm square tin. Place the chocolate and butter in a bowl over a pan of simmering water (do not let the bowl touch the water) and gently heat until melted. Set aside.
2. Meanwhile, using electric beaters or a free-standing mixer, whisk the eggs and both sugars for 5-7 minutes, until light in colour and thickened. Slowly whisk in the chocolate and butter mixture, then fold through the flour, chopped hazelnuts and a large pinch of sea salt flakes.
3.Pour the mixture into the lined tin and bake for 30-35 minutes, until there is a light crust on top. Allow to cool then slice into 16 squares.
Typical values per serving:
This recipe was first published in October 2020.