This is just a quickie post, with a phone picture too, but they were so tasty I couldn’t miss them off the blog. I made them as a way of using up some spare ingredients from the Nutella Torrone, but it’s easily tasty enough to be worth making even if you don’t happen to have the ingredients handy anyway!
It’s a sticky, gooey sort of brownie, with that crispy sugary top, and is sure to go down well with everybody concerned, and you can play around with all the ingredient quantities too – the recipe is pretty flexible! It’s so easy that you can bung all the ingredients in one saucepan too, for minimal washing up. This brownie absolutely makes up for all the stress I had with the pâte sucrée of my previous post! Anyone else have those times too?
Triple Chocolate and Hazelnut Brownies
Makes 16 pieces
- 100g butter
- 250g caster sugar
- 65g dark chocolate
- 60g milk chocolate
- 1 tbsp golden syrup
- 2 eggs
- 1 tsp vanilla extract
- 80g plain flour
- 20g ground almonds
- 1/2 tsp baking powder
- 3 tbsp cocoa powder
- 100g roasted skinned hazelnuts, chopped roughly
- 100g nutella or other chocolate-hazelnut spread
- 50g milk chocolate, chopped into pieces
- 50g white chocolate, chopped into pieces
Preheat the oven to 180˚C. Line a brownie tin with baking paper.
Put into a saucepan the butter, sugar, 65g dark chocolate, 60g milk chocolate, and golden syrup. Heat gently until all melted together. Set aside to cool.
When cooled, stir into the chocolate mixture 2 eggs, and then follow with flour, ground almonds, baking powder and cocoa powder. Then stir into this brownie mixture most of the chopped nuts and chocolate, reserving some for sprinkling on top. Pour the brownie mixture into the baking tin and smooth.
Next dollop spoonfuls of chocolate hazelnut spread over the surface of the brownie and use a knife to gently swirl into the mixture. Finish off with a sprinkling of chocolate and finely chopped hazelnuts. Bake in the oven for 25-30 minutes until no longer wobbly, and leave to cool completely before cutting into pieces.