• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 150g dark cooking chocolate, broken into pieces
  • 175g butter
  • 175g soft brown sugar
  • 3/4 tsp vanilla essence
  • 3 eggs
  • Sifted twice:
  • 135g plain flour
  • 80g cocoa powder
  • 1 tsp cinnamon powder
  • 1/2 tsp salt
  • 100g roasted hazelnuts, very coarsely chopped


  1. Line a 21cm square baking tin with lightly greased aluminium foil. Preheat oven to 180°C.
  2. Melt butter and chocolate over simmering hot water until both chocolate and butter melts into a paste.
  3. Remove from heat and add in sugar. Stir until sugar dissolves. Leave aside to cool.
  4. Add eggs, one at a time into the chocolate butter paste and add in essence, sifted flour and cocoa mixture.
  5. Stir in hazelnuts.
  6. Pour batter into prepared tin and bake for 30 minutes.
  7. Allow brownies to cool for 10-15 minutes then cut into slices.
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