Double Choc & Hazelnut Brownies

12 ingredients
8 steps

Ingredients

  • 1 15/16 ounces Stork packet
  • 4 15/16 ounces plain chocolate broken into small pieces
  • 3 eggs medium
  • 1 7/8 cups caster sugar
  • 1 teaspoon vanilla essence
  • 5 1/8 tablespoons plain flour sieved
  • 1 teaspoon baking powder
  • 4 2/3 tablespoons cocoa powder
  • 3 7/8 tablespoons creme fraiche
  • 4 ounces plain chocolate chopped roughly
  • 9/16 cup hazelnuts whole, roughly chopped
  • 2/3 cup white chocolate chopped roughly

Directions

  1. 1
    Preheat the oven to 170°C, 150°C fan oven, Gas mark 3.
  2. 2
    Grease and line a 23cm (9 inch) square cake tin.
  3. 3
    Place Stork and 140g (5 oz) plain chocolate in a bowl over a saucepan of hot water until melted.
  4. 4
    Place eggs, sugar and vanilla essence in a large bowl and whisk together using an electric whisk until slightly thickened.
  5. 5
    Stir in the melted chocolate and whisk together.
  6. 6
    Carefully fold in flour, baking powder and cocoa powder, followed by the creme fraiche and one-third of the topping ingredients.
  7. 7
    Pour into prepared tin and sprinkle over remaining topping ingredients.
  8. 8
    Bake in preheated oven for 45-55 minutes or until an inserted skewer comes out clean. Cool before cutting into 12-16 pieces.

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