Everyone loves a brownie! Adding hazelnuts and cocoa nibs adds both texture and flavour to these rich, chocolate-y treats.
INGREDIENTS
150g butter
250g Cocoa Runners dark chocolate
2 eggs
200g caster sugar
150g self-raising flour
75g hazelnuts, dry-roasted and cooled
2 tbsp cocoa nibs
METHOD
Preheat the oven to 180°C. Line a 20cm square baking tin with foil.
Melt the butter and chocolate in a heatproof bowl suspended over a pan of summering water, stirring now and then. Once melted, set the mixture aside to cool slightly.
In a mixing bowl, whisk together the eggs and sugar until pale and thick. Gently stir in the melted chocolate mixture until well-mixed.
Sift the flour and gently fold in, using a metal spoon. Stir in the hazelnuts and cocoa nibs. Transfer the mixture to the lined tin.
Bake for 20-25 minutes until the mixture has set and a ‘crust’ has formed on the surface. You want the texture under the crust to be soft and fudgy. Remove, cool and slice into 16 squares.
