Wednesday, July 11, 2012

Decadent Chocolate & Hazelnut Brownies

Chocolate & Hazelnut Brownies
I've been on a bit of a baking bent of late.  Obviously, even when we're super busy, dinner still happens.  The thing that falls by the wayside when I'm busy though is baking and I find that if I go for more than a week or two without it, I really miss it (the actual process of it, not just the deliciousness that results!).

So when I had some spare hours at the beginning of the school holidays, we went to town making some truly decadent and delicious delights.

Top of the list were these brownies, which are an adaption of an old Family Circle recipe.  The original recipe called for the more traditional walnut ingredient but, given they aren't top of my Favourite Nuts list, I substituted with hazelnuts.

Chocolate & Hazelnut Brownies
(adapted from Family Circle)


250g dark chocolate
150g butter
175 rapadura sugar (milled for 6 seconds on speed 9)
3 eggs, beaten lightly
1/2 tsp vanilla bean paste
150g hazelnuts (toasted, with skins removed - see tip)
75g spelt flour


Preheat oven to  160° (Fan Forced).

1.  Place chocolate in TM bowl and grate for 5 seconds on speed 8.

2.  Add butter and melt for 3 minutes, on 50° on speed 2.

3.  Add sugar, eggs and vanilla bean paste and mix for 10 seconds on speed 2.

4.  Add hazelnuts and flour and mix for 8 seconds on speed 4.

Pour into a 20cm square tin and bake for 40 minutes.


To easily remove the skins from the hazelnuts pop them into an old tea towel when you remove them from the over.  Rub the nuts in the tea towel and the skins come off easily (you just might need to take the tea towel outside to shake it clean!).

1 comment:

  1. Decadent Chocolate & Hazelnut Brownies just made my mouth watery and I cant tell you how much I am excited to make the brownies now.