Makes 10 large (or 20 small) brownies.
Ingredients
225g unsalted butter, chopped
200g milk chocolate, chopped
200g 70% dark chocolate, chopped
4 eggs
1 cup (175g) brown sugar
2 teaspoons vanilla extract
1 cup (150g) Carboor Harvest Hazelnut Flour, sifted
1 cup (150g) Carboor Harvest Raw Hazelnut Kernels
Method
- Preheat oven to 180oC.
- Line a 20cm x 30cm slice tin with non-stick baking paper.
- Chop half of the raw hazelnut kernels.
- Place the butter and milk chocolate and dark chocolate in a medium saucepan over low heat and stir until melted and smooth.
- Place the eggs, sugar and the vanilla into a large bowl and whisk to combine.
- Add the melted chocolate mixture and whisk to combine.
- Add the hazelnut flour and the half cup of chopped hazelnuts and mix well until combined.
- Pour into the tin and top with remaining half cup of hazelnuts.
- Bake for 30-40 minutes or until fudgy when tested with a skewer.
- Allow to cool completely in the tin and then remove from the tin.
- Refrigerate for 30 minutes or until firm.
- Slide into pieces, serve and enjoy. Makes 10 large (or 20 small) brownies.
