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Choc Nut Brownies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a very slight adaptation of a Delia recipe (there is a further variation to follow). I have never been that enamoured with brownies before but now I am smitten!

This is a very slight adaptation of a Delia recipe (there is a further variation to follow). I have never been that enamoured with brownies before but now I am smitten!

Ingredients

Serves: 10

Metric Cups
  • 50 grams dark chocolate
  • 110 grams butter
  • 225 grams caster sugar
  • 50 grams plain flour
  • 100 grams hazelnuts (whole)
  • 2 eggs (beaten)
  • 2 ounces bittersweet chocolate
  • 4 ounces butter
  • 8 ounces superfine sugar
  • 2 ounces all-purpose flour
  • 4 ounces hazelnuts (whole)
  • 2 eggs (beaten)

Method

Choc Nut Brownies is a community recipe submitted by Tinaponders and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a greased/lined tin approx 7" x 11".

  • Preheat oven to 180c and roughly chop the hazelnuts and toast in the oven for 8 minutes
  • In a large mixing bowl over a pan of water, melt together the chocolate and butter.
  • Add the rest of the ingredients to the bowl and mix together, being careful not to over mix.
  • Pour into tin and bake for 30 minutes until centre is springy to touch.
  • Cool for 10 minutes in the tin, remove to rack and cut into squares.
  • You will need a greased/lined tin approx 7" x 11".

  • Preheat oven to 180c and roughly chop the hazelnuts and toast in the oven for 8 minutes
  • In a large mixing bowl over a pan of water, melt together the chocolate and butter.
  • Add the rest of the ingredients to the bowl and mix together, being careful not to over mix.
  • Pour into tin and bake for 30 minutes until centre is springy to touch.
  • Cool for 10 minutes in the tin, remove to rack and cut into squares.
  • Tell us what you think