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1 Preheat the oven to 400°F (200°C). Scatter
the hazelnuts evenly over a baking sheet.4 Chop the hazelnuts coarsely—some big
chunks and some small. Set aside.7 Melt the chocolate and butter, stirring until
smooth. Remove and leave to cool.2 Toast the nuts in the oven for 5 minutes until
browned, being careful not to burn them.5 Line the base and sides of the pan with
parchment paper, allowing some overhang.8 Once the mixture has cooled, mix in the
sugar until very well blended.3 Remove from the oven and rub the nuts in
a kitchen towel to remove most of the skins.6 Put the chocolate and butter in a bowl set over
simmering water, without touching the water.9 Now add the eggs, 1 at a time, making sure
each is well mixed before you add the next.Chocolate and Hazelnut Brownies
The classic recipe, these brownies are moist and soft in the center and crisp on top.Special equipment
9 x 13in (23 x 32cm) panMAKES
2425
MINS12–15
MINSIngredients
1 cup hazelnuts
12 tbsp unsalted butter, diced
10oz (300g) dark chocolate (at least
50 percent cocoa solids, or higher
for more bitter brownies), chopped
11 ⁄ 3 cups sugar
4 large eggs, beaten
11 ⁄ 2 cups all-purpose flour(^1) ⁄ 2 cup cocoa powder, extra to dust