Hazel Nut Brownies
Hazel Nut Brownies
Box of 16 Ferrero Rocher chocolates
250g pack salted butter, plus extra for greasing
250g golden caster sugar
225g light muscovado sugar
100g cocoa powder
4 large eggs
100g SR flour
85g chopped hazelnuts
4 tbsp hazelnut liqueur [Frangelico or Disaronno]
Unwrap the chocolates, place on a tray and pop into the freezer. Heat oven to 180C fan. Lightly grease and line base and sides of a 21-22 cm square tin with parchment. Put the butter, sugars and cocoa into a large saucepan and gently melt together, stirring regularly so the mixture doesn’t catch. Once the sugar granules have just about disappeared take off the heat and tip into a large bowl, scrape out with a spatula and leave to cool for 5 mins. Use a whisk to beat the eggs one by one into the mixture. When they are completely incorporated and the mixture is smooth and shiny, stir in the flour, hazelnuts, and liqueur. Tip the mixture into the prepared tin and bake for 35 mins. Remove the tin from the oven and use a cutlery knife to mark out 16 squares on the top of the brownies. [Don’t cut through it’s only a guide] Using a spoon to push a little dent into the centre of each square and add a frozen Ferrero Rocher chocolate into each dip. Return to the oven for 3 mins, then remove and cool completely. Once cool, cut into the 16 squares