100g/3½oz/¾ cup blanched hazelnuts
½ tsp coarse salt
250g/9oz dark (semi-sweet) chocolate, broken into pieces
175g/6oz/¾ cup butter
3 medium eggs, beaten
225g/8oz/1 cup light brown sugar
75g/3oz/¾ cup self-raising (self-rising) flour
1 tsp baking powder
100g/3½oz cream fudge, roughly chopped
1 Preheat the oven to 180°C/350°F/Gas 4. Line a 20 x 30cm/8 x 12in roasting pan with parchment paper.
2 Dry-roast the hazelnuts and salt in a small frying pan over a low heat until the nuts are golden. Chop roughly.
3 Melt the chocolate and butter in a large bowl set over a pan of gently simmering water for 5 minutes.
4 Whisk the eggs and sugar together until light and frothy, then gradually whisk in the melted chocolate mixture. Sift the flour and baking powder over the top and gently fold in with half the nuts. Pour the mixture into the prepared pan. Sprinkle with the remaining nuts and salt.
5 Bake in the oven for 25–30 minutes until well risen, the top has begun to crack and the centre is still slightly soft.
6 Sprinkle the fudge over the top, then put back in the oven for 2 minutes to soften. Leave the brownies to cool in the pan. When cool, lift out and peel away the paper.
7 Freeze or cut into small squares and serve.