Chocolate and hazelnut brownies

Special equipment • 13 x 9 x 2in (23 x 30.5cm) pan

MAKES 24

10oz (300g) semisweet chocolate, chopped

12 tbsp butter, cubed

1½ cups granulated sugar

4 large eggs

1¾ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 cup hazelnuts, toasted, skinned, and coarsely chopped

Method:

1 Preheat the oven to 400°F (200°C). Line the bottom and sides of a 13 x 9 x 2in (23 x 30.5cm) pan with parchment paper. In a large bowl set over a pan of barely simmering water, melt the chocolate and butter together until smooth, stirring occasionally. Remove the bowl from the pan and set aside to cool for about 20 minutes.

2 Mix in the sugar and then the eggs, one at a time, making sure each is well blended before adding the next. Sift in the flour and cocoa powder, and fold in gently. Stir in the chopped nuts the mixture should be thick and glossy. Scrape into the prepared pan, gently spreading it into the corners, then smooth the top.

3 Bake for 12–15 minutes, or until just firm to the touch on top but still gooey in the center. Transfer the pan to a wire rack to cool completely, then cut into squares.

Cook’s Notes:

Never overcook brownies or you will end up with chocolate cake. It is time to take them from the oven when they are just firm to the touch on top but still gooey in the center. They will firm up as they cool.

Chocolate and hazelnut brownies