If you haven’t had enough chocolate yet… hazelnut and walnut chocolate brownies
Crispy squidgy chocolate goodness
As some of you may know, I’m married to a chocolate fiend.
My husband has to eat chocolate every day and I’ve never known him not to.
So imagine my surprise when this Easter, he told me he didn’t want me to buy him an Easter egg.
I thought this was one of those trick question moments, when he says one thing but means entirely another. After all, this is the man who has not one but two secret chocolate drawers, excluding the glove compartment in the car…
I spent most of Friday and Saturday repeatedly asking him if he was absolutely sure he didn’t want an Easter egg but it seems he really didn’t. What he wanted was for me to bake him some brownies so that’s what I’ve made this Easter.
I haven’t eaten a brownie in years because I find the ones in cafes and supermarkets are simply too sweet. They might be gooey but they’re normally also really, really stodgy, which is why I think this recipe is the best. It’s actually quite a light brownie – it has a really crumbly top but a centre layer that delivers the gooeyness that’s essential in a brownie.
I made these with hazelnuts and walnuts but you can vary these with any combination of nuts.
Typically, this Easter bank holiday has been a complete washout weather wise so I’m back off to the kitchen to make the most of my day off.
Hope you’ve had a lovely Easter break too!
Lots of love
Hazelnut and walnut brownies
100 grams hazelnuts, roughly chopped (not too small)
100 grams walnuts, roughly chopped
150 grams dark chocolate (70% cocoa solids)
150 grams flour, sifted
225 grams butter, cubed
5 medium sized eggs, beaten
500 grams sugar
2 teaspoons baking powder
½ teaspoon salt
Pre-heat the oven to gas mark 4, 350°F (180°C).
Put your chopped nuts onto a baking tray and roast them for 7-8 minutes – keep an eye on them as they can burn quite quickly.
In a large mixing bowl, melt your butter and chocolate over a saucepan of simmering water. When it’s all melted, add the rest of your ingredients and mix well. You’ll end up with quite a gooey, sticky mess.
In either a non-stick or prepared baking tray, pour your mixture and level it out.
Bake this in the oven for 30 minutes and allow it to cool for at least 10 minutes before cutting them into squares.