Makes 12 • Prep 10 mins • Cooking 25 mins
Chocolate lovers will adore this recipe. Honestly, who can go past chocolate, strawberries and cream!
What you’ll need
150g dark chocolate
110ml auzure Canola Oil
1 teaspoon vanilla paste
1 cup caster sugar
⅔ The Healthy Baker Plain Flour
1 teaspoon sea salt
150g hazelnuts, roasted and roughly chopped
1 punnet strawberries, bottoms sliced to make a base
1 cup whipped cream
Preheat the oven to 180°C and line a lamington tray with baking paper.
Place the chocolate in a glass bowl, set on top of a saucepan of simmering water and melt.
Set aside to cool for 5 minutes then add the oil and stir until smooth.
Transfer to a large bowl and add the eggs, sugar and vanilla.
Fold in the flour, salt and hazelnuts and spoon mixture into the prepared tray.
Bake for 25 minutes or until just cooked. It should still be lovely and fudgy in the centre.
After the brownies have cooled in the tin, slice into squares.
To finish, top with a little cream, a strawberry and then another tiny dollop of cream to make a Santa hat.