Dark Chocolate & Hazelnut Brownies Recipe

Dark Chocolate & Hazelnut Brownies (Makes 12)

A rich, moreish brownie filled with hazelnuts- a perfect partner for salted caramel ice cream..

Ingredients: 350g Dark Chocolate (Chopped)
                       250g Unsalted Butter (Diced)
                        50g Self-Raising Flour
                        3 Eggs
                       250g Caster Sugar
                        100g Hazelnuts (Toasted)

Method:

1. Preheat a fan assisted oven to 170 degrees Celsius (or 190, if the oven has no fan). Line a brownie or cake tin with greaseproof paper.

2. Meanwhile, using a medium pan, half fill with water and place on a high heat to bring the water up to the boil. In a separate bowl place the dark chocolate and butter, to melt above the water creating a bain marie.

3. Once melted, whisk the egg yolks with the sugar until pale and fluffy to almost a sabayon thickness and incorporate the two.

4. Add the self-raising flour and hazelnuts. Fold together and scrape the mixture into the brownie tin. Bake for 30-35 minutes.

5. Allow to cool before slicing and warm through to serve.