I love brownies. Who doesn’t love brownies? Do you know someone that doesn’t? If you do make them these and I assure you they’ll love them.
These are proper fudgey dense chocolatey brownies, no messing about here.I like making brownies because my terrible oven can cook them properly, mainly because you don’t need to cook brownies all the way through. I have trauma cooking cakes but brownies are a breeze.
I based them on this recipe on Joy the Baker, I swapped the walnuts for whole roasted hazelnuts (pop them on a baking tray in a medium hot oven for 10 minutes) because I think hazelnuts belong better in brownies. These may be the most chocolatey brownies I have made and it definitely helps that they are broken up by a few roasted hazelnuts.
1 2/3 cup granulated sugar
3/4 cup cocoa (yes it is a lot!) – I use Green and Blacks
3/4 cup unsalted butter
2 tablespoons of water
2 large eggs
2 teaspoons vanilla extract
1 1/3 cup plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup roasted hazelnuts
handful of chocolate chips or chopped chocolate to top
Preheat your oven to gas mark 4 / 350f / 175f
Add your cocoa powder and butter to a glass bowl and melt together over a pan of simmering water, stir frequently to combine. Add 2 tablespoons of water in when it is melted.
Whilst it melts cream together your eggs and sugar til light and fluffy. Add in your vanilla extract. Then slowly add in the chocolate/butter mixture til combined.
Then fold in your flour, baking powder and salt. Mix in your hazelnuts. Save a few for the top.
Add into a greased and lined tin, I used a 9 inch round cake tin, a square one would be better.
Sprinkle your reserved hazelnuts and chocolate chips on top.
Bake for 18-25 minutes. I go for the longer option because I like an extra chewy crispy top, this is the best bit!
Once it is baked leave to cool for a few minutes and as soon as you can turn out on to a plate, then cut into pieces.
I was going to Easter-fy them by topping them with mini eggs but the chocolate content was really quite enough by this point, and there wasn’t much room for mini eggs.
These are best kept in the fridge and then brought back to room temperature for eating (if you can wait). They go a little too gooey and sticky if kept at room temperature all the time.
These are lovely warmed up a bit too and served with a dollop of ice cream or creme fraiche.