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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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A recipe from Ashburton Cookery School: rich, fudgy dark chocolate brownies with hazelnuts and white chocolate chips. Serve with crème Anglaise and vanilla ice cream for a decadent dessert. Ingredients:
300 g caster sugar |
4 eggs |
225 g unsalted butter |
75 g cocoa powder |
75 g plain flour |
225 g dark chocolate |
100 g hazelnuts |
100 g white chocolate buttons |
Directions:
1. Line an 8 square tin with baking parchment.
2. Melt the butter and set to one side. Melt the chocolate over a pan of gently steaming water and set to one side.
3. Whisk the eggs and sugar well. Gradually whisk in cooled, melted butter.
4. Stir in the sieved flour and cocoa powder. Add the melted chocolate, chopped hazelnuts, and white chocolate buttons, and stir well to combine.
5. Spoon the mix into the prepared tin and bake at 180℃ for about 30 minutes. Leave to cool then cut into wedges or squares.
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