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recipe image Double Choc & Hazelnut Brownies

Double Choc & Hazelnut Brownies

Double Choc & Hazelnut Brownies

  • Prep time
    30 minutes
  • Cooking time
    45 minutes
  • Servings
  • Difficulty


  • 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


      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.