- makes 12 serves
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 1 cup brown sugar
- ¼ cup cocoa powder
- ½ cup hazelnut meal
- ½ tsp baking powder
- a pinch of salt
- 4 eggs, lightly beaten
- 1 tsp vanilla essence
- 220 g butter, melted
- 200 g dark chocolate, roughly chopped
- 1 cup roasted hazelnuts, roughly chopped
- ½ cup cherries, pitted (optional)
Instructions
1. Preheat oven to 170°C. Line a 30cm x 20cm slice or cake tin with baking paper.
2. Place all dry ingredients into a large bowl and stir to combine. Whisk in eggs, vanilla, then slowly whisk in melted butter. Stir in chocolate and hazelnuts, and pour the mixture into the tin. Dot the pitted cherries on top so they slightly sink into the batter.
3. Bake for 35 to 40 minutes until brownies firm not hard. Allow to cool before cutting into 12-15 pieces. Serve with a scoop of vanilla ice cream.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
