Haigh’s Chocolate and Hazelnut Fudge Brownies
EASY 12SERVES 15MIN PRP 55MIN COOKING
Ingredients
- 150g Haigh’s Dark Chocolate Pastilles, chopped
- 200g unsalted butter, cubed
- 3 extra large eggs, beaten
- 2 cups (440g) brown sugar
- 1 cup (100g) hazelnut meal
- ⅓ cup (35g) cocoa, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
Method
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a 21cm square baking pan and line with baking paper.
- Place the dark chocolate and butter together in a medium saucepan over a very low heat, stirring until melted and smooth. Remove from heat and allow to cool for 10 minutes.
- Place the eggs and sugar together in the bowl of an electric mixer and beat for 5 minutes or until light and fluffy. Slowly add the cooled chocolate mixture, beating until combined. Add the hazelnut meal, ¼ cup cocoa, baking powder and salt, folding gently until combined.
- Pour mixture into the prepared baking pan and bake in preheated oven for 50 minutes. Remove from oven and allow to cool completely in tin for at least 4 hours, but preferably overnight, so the brownie sets.
- Cut into 12 pieces. Serve brownies dusted with remaining cocoa.