Double Choc & Hazelnut Brownies
Cooking time45 minutes
Prep time30 minutes
Servings12 portions
Ingredients
- 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
| 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
- 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.
