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Prep 10 mins
Cooking 30 mins
Makes 12
You can’t go past a classic brownie – perfect with ice cream for dessert, a glass of cold milk for afternoon tea or cup of coffee for morning tea. This is a deep, dark fudgy recipe everyone will love. Swap the hazelnuts with almonds, walnuts, pecans or choc chips if you like.
Preheat oven to 180C and grease and line a 20x20cm square cake tin.
Combine the butter and chocolate in a saucepan on medium heat. Cook, stirring often until well combined. Remove from heat and let cool for a few minutes.
Stir in the vanilla and eggs until glossy and smooth.
Combine the flour and sugar in a medium-sized bowl, pour in the chocolate mixture and fold to combine.
Fold in the hazelnuts then transfer the mixture to prepared tin. smooth over the top and place in the oven to bake for 30 minutes or until the top is just cracking and firm to touch. You don’t want to over-cook them or they will lose their gorgeous fudgy consistency.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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