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What you’ll need

dark chocolate

150g dark chocolate

oil

110ml auzure Canola Oil

eggs

3 eggs

vanilla paste

1 teaspoon vanilla paste

caster sugar

1 cup caster sugar

flour

The Healthy Baker Plain Flour

sea salt

1 teaspoon sea salt

hazelnuts

150g hazelnuts, roasted and roughly chopped

strawberries

1 punnet strawberries, bottoms sliced to make a base

whipped cream

1 cup whipped cream

1

Preheat the oven to 180°C and line a lamington tray with baking paper.

2

Place the chocolate in a glass bowl, set on top of a saucepan of simmering water and melt.

3

Set aside to cool for 5 minutes then add the oil and stir until smooth.

4

Transfer to a large bowl and add the eggs, sugar and vanilla.

5

Fold in the flour, salt and hazelnuts and spoon mixture into the prepared tray.

6

Bake for 25 minutes or until just cooked. It should still be lovely and fudgy in the centre.

7

After the brownies have cooled in the tin, slice into squares.

8

To finish, top with a little cream, a strawberry and then another tiny dollop of cream to make a Santa hat.

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