This recipe is based on my very popular caramel brownies - this recipe was requested by my son who loves a certain chocolate and hazelnut spread! I didn’t want to use the spread so used dark chocolate chips and blanched whole hazelnuts for this recipe.
I decided to make these brownies in a long tart tin so I could slice them into nice oblongs.
They are lovely gooey brownies and they should not need to be baked for more than the 25 minutes if you use the correct sized tin and oven temperature! I see so many reviews that people say they have 'had' to cook longer than the time stated on other recipes but please don't do that with this recipe or you won't get lovely texture they should have!
To start making the brownies pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4 then line and grease a 36 x 12cm (14” x 4¾”) loose bottomed tart tin. If you want to use a 9” x 9” brownie tin follow the recipe for my caramel brownies for the brownie ingredient measurements and cooking time.
Then melt the chocolate, butter and cocoa powder in a medium sized pan. Stir until all the ingredients are fully melted then set aside to cool.
In a stand mixer put the eggs, brown sugar and vanilla extract.
With the whisk attachment mix until lighter in colour and fluffy.
Then whisk in the cooled chocolate mixture to the egg mixture until fully combined.
Add the flour and chocolate chips and fold in gently until all the flour is combined and then pour into the prepared tin.
Sprinkle the blanched hazelnuts on top of the brownie mixture.
Then bake for 20-25 minutes. They should have a slight wobble in the middle!
Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies.
Once cool you will be able to cut it into slices and enjoy.
Chocolate & Hazelnut Brownies
Sarah's servings: 10
Sarah’s skill: Medium
Baking time: 20-25 minutes
Ingredients:
120g Dark chocolate
120g Cubed unsalted butter
20g Cocoa powder
2 Large eggs
150g Soft brown sugar
70g Plain flour
50g Dark or Milk chocolate chips
50g Blanched whole hazelnuts
Method:
Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4
Line and grease a 36 x 12cm (14” x 4¾”) loose bottomed tart tin.
Melt chocolate, butter and cocoa powder in a medium sized pan until all the ingredients are melted and combined. Set aside to cool.
Whisk eggs, sugar and vanilla extract until light and fluffy.
Add cooled chocolate mixture to the egg mixture and whisk until totally combined.
Fold in the flour and chocolate chips keeping as much air in the mixture as you can.
Pour into the prepared tin, sprinkle with the hazelnuts and bake for 20-25 minutes. They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies.
When they are completely cool you will be able to cut it into slices and enjoy.
Sarah’s extra slice.........
They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies. These brownies are fudgy and gooey which is what all my customers loved!
Always use a good quality baking dark chocolate.
I used a 36 x 12cm (14” x 4¾”) loose bottomed tart tin for this recipe- if you want to use a 9” x 9” brownie tin follow the recipe for my caramel brownies for the brownie ingredient measurements.
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