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Double Choc & Hazelnut Brownies

  • Cooking time45 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Double Choc & Hazelnut Brownies

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

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

how_make
  1. Preheat the oven to 170ºC, 150ºC fan oven, Gas mark 3.
  2. Grease and line a 23cm (9 inch) square cake tin.
  3. Place Stork and 140g (5 oz) plain chocolate in a bowl over a saucepan of hot water until melted.
  4. Place eggs, sugar and vanilla essence in a large bowl and whisk together using an electric whisk until slightly thickened.
  5. Stir in the melted chocolate and whisk together.
  6. Carefully fold in flour, baking powder and cocoa powder, followed by the creme fraiche and one-third of the topping ingredients.
  7. Pour into prepared tin and sprinkle over remaining topping ingredients.
  8. Bake in preheated oven for 45-55 minutes or until an inserted skewer comes out clean. Cool before cutting into 12-16 pieces.
 

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