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Includes
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Double Choc & Hazelnut Brownies
Prep time
30 minutes
Cooking time
45 minutes
Servings
12
Difficulty
Easy
Ingredients
Topping
55g (2 oz) Stork packet
140g (5 oz) plain chocolate, broken into small pieces
3 eggs, medium
225g (8 oz) caster sugar
1 teaspoon vanilla essence
40g (1½ oz) plain flour, sieved
1 teaspoon baking powder
25g (1 oz) cocoa powder
55g (2 oz) creme fraiche
115g (4 oz) each of plain and white
chocolate, chopped roughly
85g (3 oz) whole hazelnuts, roughly chopped
Instructions
how_make
Preheat the oven to 170ºC, 150ºC fan oven, Gas mark 3.
Grease and line a 23cm (9 inch) square cake tin.
Place Stork and 140g (5 oz) plain chocolate in a bowl over a saucepan of hot water until melted.
Place eggs, sugar and vanilla essence in a large bowl and whisk together using an electric whisk until slightly thickened.
Stir in the melted chocolate and whisk together.
Carefully fold in flour, baking powder and cocoa powder, followed by the creme fraiche and one-third of the topping ingredients.
Pour into prepared tin and sprinkle over remaining topping ingredients.
Bake in preheated oven for 45-55 minutes or until an inserted skewer comes out clean. Cool before cutting into 12-16 pieces.
