Our Creamery and Cafe pastry chef, Hila Perry, has shared her recipe for the indulgent Chocolate Brownies. Full of roasted hazelnuts and walnuts, these rich brownies always sell out at the Cafe! Enjoy straight out of the oven, gooey and warm, with a big scoop of Hila's No-Churn Ice Cream.
what you’ll need:
24cm Square tin
50g pecans
50g hazelnuts
150g dark chocolate (above 53% coca preference)
150g Schulz Organic Fresh Butter
3 eggs
200g caster sugar
5g vanilla extract
40g cocoa powder
70g plain flour
Extra cocoa powder for dusting
method:
Preheat your oven to 160°C.
In a saucepan with boiling water, blanch your hazelnuts by quickly adding them to the water for 1-2 minutes and then draining to remove the skins. Once your oven has reached its temperature, lay your pecans and blanched hazelnuts out on a tray and toast them in the oven for 8 minutes.
Put it aside to cool.
Lower your oven temperature to 150°C.
Melt the chocolate and butter together by heating in the microwave at 30 second intervals. With a handheld or a stand mixer, whip your eggs until foamy, then gradually add sugar and vanilla. Once combined, fold the chocolate butter mixture into the egg mixture.
Sift the flour and cocoa powder together, and fold into the egg mixture. Once the flour mixture is incorporated and your batter looks smooth, fold in the toasted nuts.
Pour into a 24cm tin lined with baking paper. Bake in 150C oven for 25 minutes.
Leave to cool for 5 minutes before sifting over extra cocoa powder, then enjoy! Your brownies will keep in an airtight container for up to 1 week or stored in the freezer for up to 1 month.