Makes
15

Preparation

10min

Cooking

40min

Skill level

Easy
By
5
Average: 2.1 (10 votes)
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Ingredients

  • 1½ cup brown sugar
  • ¼ cup cocoa powder, sifted
  • ⅓ cup plain flour
  • ½ tsp baking powder
  • a pinch of salt
  • 4 eggs, lightly beaten
  • 1 tsp vanilla essence
  • 220 g butter, melted
  • 1 cup dark chocolate buttons
  • 1 cup roasted hazelnuts, roughly chopped

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.

Instructions

Preheat oven to 170° Celcius and line a 30cm x 20cm slice or cake tin with baking paper.

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 mixture into tin. Bake for 35 to 40 minutes until brownies feel firm to touch. Allow to cool before cutting into 15 pieces.