Double Chocolate Hazelnut Brownie
Search results for Double Chocolate Hazelnut Brownie
Ingredients
What you need
300g CADBURY Baking Milk Chocolate, broken into pieces
125g butter, chopped
1 cup caster sugar
3 eggs, lightly beaten
¾ cup flour
1/3 cup CADBURY BOURNVILLE Cocoa
¼ cup self raising flour
1 cup toasted hazelnuts, reserve 1/3 cup
CADBURY BOURNVILLE Cocoa, extra, for dusting
300g CADBURY Baking Milk Chocolate, broken into pieces
125g butter, chopped
1 cup caster sugar
3 eggs, lightly beaten
¾ cup flour
1/3 cup CADBURY BOURNVILLE Cocoa
¼ cup self raising flour
1 cup toasted hazelnuts, reserve 1/3 cup
CADBURY BOURNVILLE Cocoa, extra, for dusting
Double Chocolate Hazelnut Brownie
Search results for Double Chocolate Hazelnut BrownieIngredients
What you need
300g CADBURY Baking Milk Chocolate, broken into pieces
125g butter, chopped
1 cup caster sugar
3 eggs, lightly beaten
¾ cup flour
1/3 cup CADBURY BOURNVILLE Cocoa
¼ cup self raising flour
1 cup toasted hazelnuts, reserve 1/3 cup
CADBURY BOURNVILLE Cocoa, extra, for dusting
300g CADBURY Baking Milk Chocolate, broken into pieces
125g butter, chopped
1 cup caster sugar
3 eggs, lightly beaten
¾ cup flour
1/3 cup CADBURY BOURNVILLE Cocoa
¼ cup self raising flour
1 cup toasted hazelnuts, reserve 1/3 cup
CADBURY BOURNVILLE Cocoa, extra, for dusting
You can't go wrong passing around chocolate brownie, trust us!
Method
1. COMBINE the chocolate and butter in a saucepan and gently heat, stirring, until melted and smooth. Remove from the heat and cool slightly.
2. WHISK in the sugar and then the eggs, but do not overbeat. Mix in the sifted flours and cocoa and then hazelnuts. Pour into a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan) then scatter over the reserved hazelnuts.
3. BAKE in a moderate oven 170°C for 35-45 minutes or until cooked. Cool completely in pan on a wire rack. Store in an airtight container until required.
2. WHISK in the sugar and then the eggs, but do not overbeat. Mix in the sifted flours and cocoa and then hazelnuts. Pour into a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan) then scatter over the reserved hazelnuts.
3. BAKE in a moderate oven 170°C for 35-45 minutes or until cooked. Cool completely in pan on a wire rack. Store in an airtight container until required.
