What you’ll need
250g The Healthy Baker Plain Flour
160g unsalted butter, softened
60g caster sugar
1 teaspoon vanilla paste
50g blanched hazelnuts, finely chopped
Brownie ingredients
90g unsalted butter, melted
165g brown sugar
2 eggs
1 teaspoon vanilla extract
165g The Healthy Baker Plain Flour
2 tablespoon cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
200g milk or dark chocolate, chopped
60g blanched hazelnuts, roughly chopped
Preheat oven to 155 degrees Celsius, and a 23cm square baking tin with baking paper.
Begin by making the shortbread layer by adding the butter, sugar and vanilla in the bowl of the stand mixer and beat with the paddle attachment until well combined.
Add the flour and finely chopped hazelnuts and mix on low until a dough starts to form.
Press the dough into the base of the prepared tin, making the surface as even as possible.
Bake for 30 minutes, or until cooked through and very light golden brown.
Remove from the oven and set aside whilst preparing the brownie mixture.
Increase oven to temperature to 170 degrees Celsius.
In a large bowl, whisk together the melted butter, sugar, eggs and vanilla.
Add the plain flour, cocoa powder, baking powder and salt and whisk again until combined. Then stir through the chopped chocolate.
Pour the brownie mixture over the shortbread, smooth the top and scatter over the roughly chopped hazelnuts.
Bake for 25 minutes, or until the centre of the brownie is just set.
Allow the shortbread brownie to cool in its tin, then remove and cut into slices.
