Brownie is delicious but decadent snack food as it’s super rich with lots of butter and chocolate. In view of this, I decided to halve the amount of sugar used in the traditional brownie recipe. With half the usual amount of sugar, this chocolate hazelnut brownie still tastes pretty sweet to me. I am glad that there is really no need to add that much sugar.
Brownies freeze well due to their moist texture. So, I make a tray, cut them into small squares and wrap them in greaseproof baking paper and foil. They keep for 3 months in the freezer and help satisfy those sudden cravings. Also, this means I can take my time to enjoy the decadent brownie knowing that I am indulging in only a couple of brownie cubes at a go.
Video Link: https://youtu.be/qcmHo3HfpBc
- 240 gm unsalted butter
- 200 gm dark chocolate
- 4 eggs
- 150 gm sugar
- 50 gm of dark brown sugar
- 90 gm plain flour
- 100 gm roasted hazelnuts
Use a 20cm x 20cm x 3cm baking tin.
- Preheat the oven to 150°C.
- Line the baking tin with baking paper.
- Place the butter and chocolate in a heat proof bowl. Place the bowl in a steamer of boiling water. Lower the temperature to very low. Stir the butter and chocolate until melted. Remove from steamer and set aside to cool.
- Roast the hazelnuts in a hot pan for a few minutes, until lightly colored and skins are blistered. Rub with fingers and place in a colander. Shake to remove the loose skins. Set aside.
- In a mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy.
- Sift the flour and fold into the egg mixture.
- Add the cooled chocolate mixture and fold through until completely combined.
- Fold in the peeled hazelnuts.
- Pour into the lined baking tin and bake for 30–35 minutes at 150°C until an inserted skewer comes out clean.
- Remove from the oven and leave brownie in the tray to cool, preferably overnight in the fridge. The next day, cut into squares and enjoy!
- Brownies freeze well for up to 3 months – just wrap up into small parcels in greaseproof paper and foil.