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Chocolate chip and hazelnut brownies
Makes 16 Cakes, Bread and Pastries
Ingredients
- 200g dark (70 per cent) chocolate chips, or a bar, cut into chunks
- 150g unsalted butter
- 3 eggs
- 250g caster sugar
- 50g plain flour
- 65g whole, shelled hazelnuts in their skins
Method
Preheat the oven to 180C/ 160C F/Gas 4. Line a 23 x 23cm baking tray with greaseproof paper, letting it extra hang over the sides a little.
Melt the chocolate and butter together in a bain-marie (set a heatproof bowl over a pan of simmering water without the bottom touching the water).
In a large bowl, whisk together the eggs and sugar. In a slow stream, pour a couple tbsp of the melted chocolate butter mixture into the eggs and sugar. Whisk well. This stops the eggs from curdling. Add the rest of the chocolate-butter mix and whisk thoroughly. This stage is important as the mixture can split, but by continuing to whisk, the mixture should thicken. If that doesn’t happen then blitz the mix with a hand blender to bring it back together. Use a wooden spoon to fold in the flour and hazelnuts.
Pour in the mixture into the prepared tray and bake until the brownies still wobble a bit in the centre, around 15-25 minutes. Allow to cool before cutting.
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