With spare hazelnuts, I decided to use them up and make brownies. There are heaps of brownie recipes out there. This is one I always use. Its a mix between those fudgy brownies and those cakey ones.
Ingredients
65g butter (plus extra
to grease pan)
180g dark chocolate
(coarsely chopped)
2 eggs
150g (2/3 Cup) caster
sugar
1 tspn vanilla essence
75g (1/2 Cup) plain
flour
2 Tblspn cocoa powder
¼ tspn bicarb soda
125g (1 cup) chopped
hazelnuts
Method
1. Preheat oven to 180C.
Grease and line a 20cm square cake pan with baking paper.
2. Melt butter in a
saucepan over medium heat. Remove from heat. Add the chocolate and stir until
all chocolate is melted. Set aside to cool.
Using electric beaters,
mix eggs and sugar in a medium size bowl until pale and creamy.
3. Add vanilla and butter/chocolate mixture and fold in gently to combine.
3. Add vanilla and butter/chocolate mixture and fold in gently to combine.
4. Sift flour, cocoa and
bicarb together. Add these sifted dry ingredients and
hazelnuts to the chocolate mixture, fold in gently to combine well. Be sure not to over mix it as it will become less soft and chewy.
5. Pour mixture into
prepared cake pan. Bake for 25 minutes. When it comes to brownies, it is better to under bake than over. You can tell they're done when the brownie comes away from the side of the pan.
6. Allow cake to cool completely in the cake pan. Brownies cut better and taste best when thoroughly cooled. They will crumble and crack if you remove them from the pan while they’re still warm. Remove from cake pan and slice to serve. Serve with chocolate ganache, cream or icecream.
6. Allow cake to cool completely in the cake pan. Brownies cut better and taste best when thoroughly cooled. They will crumble and crack if you remove them from the pan while they’re still warm. Remove from cake pan and slice to serve. Serve with chocolate ganache, cream or icecream.
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