Recipe
Chocolate Hazelnut Brownies with Cocoa Nibs
Serves 16
Everyone loves a brownie! Adding hazelnuts and cocoa nibs adds both texture and flavour to these rich, chocolate-y treats.
Print / PDFMethod
- Step 1Preheat the oven to 180°C. Line a 20cm square baking tin with foil.
- Step 2Melt 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.
- Step 3In a mixing bowl, whisk together the eggs and sugar until pale and thick. Gently stir in the melted chocolate mixture until well-mixed.
- Step 4Sift the flour and gently fold in, using a metal spoon. Stir in the hazelnuts and cocoa nibs. Transfer the mixture to the lined tin.
- Step 5Bake 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.
Recipe by Jenny Linford. Follow Jenny on Instagram @jlinford and see more of her work at www.jennylinford.co.uk
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
