Chocolate Chunk Nut Brownies

Posted on February 8, 2011

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In my never ending mission to perfect the chocolate brownie, I present to you this treat! The ‘Chocolate Chunk Nut Brownie’.

Should you not have eaten enough treats during the festive period, I recommend you forget any thoughts of diets, whip-up a batch of these and sit and enjoy!

I’ve used a really cute cake tin from Lakeland to make these a perfect shape – highly recommended if like me you can’t cut brownies into neat little shapes! On the website, they show it being used to make individual carrot cakes topped with cute-marzipan carrots… a project for next week I think!

Chocolate Chunk Nut Brownies

300g plain chocolate (roughly chopped), 300g milk chocolate (roughly chopped), 150g hazelnuts (chopped), 3 large eggs, 175g unsalted butter, 75g self-raising flour

Preheat the oven to 180c/350f/GM 4. Line a 20cm square cake tin with baking paper.In a microwave, melt the plain chocolate, 100g of the milk chocolate and the butter in a bowl, stirring every minute. Stir the flour, eggs, nuts and 100g of the milk chocolate into the melted chocolate. Pour into the lined cake tin and sprinkle over the remaining 100g of milk chocolate. Bake for 30-35 minutes until just firm. Remove and leave to cool in tin before chopping into squares (makes approximately 16 squares).

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