Time slips away so incredibly quickly these days. I would dearly love to have the time to play around with food, more than what I do. To find time to re-create certain dishes with a little more of this, a dash less of that, perfecting and fine-tuning. Sometimes you desire just one more shot at satisfying your own somewhat critical palate and eye.
These brownies are decadent, rich and full of flavour. I’ve adjusted the quantity of ground hazelnuts after making this batch, as I am certain that they would benefit from an even higher level of nuttiness. With my youngest child known to side-step anything with obvious chunks of nuts in them, I can thankfully get away with these (using nutella and ground nuts); though I do feel that they could really benefit from some larger pieces of hazelnut thrown in for extra texture, if you’re keen to give it a try.
I’ll be making these again in the not too distant future, though with variety being the spice of life, one batch of Choc-Hazelnut Brownies this week will do…
Have a wonderful week everyone!
Chocolate-Hazelnut Brownies | Gather and Graze
- 100g Unsalted Butter
- 200g Dark Chocolate
- 150g Nutella
- 3 Free-Range Eggs
- 175g/¾ Cup Raw (Caster) Sugar
- 100g/½ Cup Ground Hazelnuts
- 75g/½ Cup Plain Flour
- Pinch of Salt
- A little Icing Sugar (for dusting the tops)
Pre-heat the oven to 170°C. Grease and line the base of a 20cm x 20cm brownie/cake tin.
Place the butter and chocolate into a small saucepan over low heat. Stir to combine and remove from the heat as soon as they have just melted. Add the Nutella and stir gently until completely mixed in.
Using an electric mixer, beat together the eggs and sugar until pale and creamy. Stir in, spoonful by spoonful, the chocolate/Nutella mixture until incorporated and smooth. Then fold in the ground hazelnuts, flour and salt.
Pour into the prepared tin and bake for approximately 45-50 minutes, or until a toothpick comes out fudgey, not gooey.
Allow to cool, before slicing into squares and dusting with icing sugar.
Cooking Notes:
- Consider adding 100g/½ Cup of Chopped Hazelnuts to the mixture as you add the flour, for extra texture.
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