{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Chocolate Hazelnut Brownies


175g (6 oz.) Butter
175g (6 oz.) Dark Chocolate
3 Eggs
1 teaspoon Vanilla
225g (8 oz..) Caster Sugar
110g (4 oz.) Plain Flour
110g (4 oz.) Whole Hazelnuts


Pre heat the oven to 175C, 350F,Gas 4

Pour the hazelnuts on to a tray and bake for 6 to 7 minutes in the hot oven to loosen the skins.

Pour these on to a teatowel and rub vigorously to peel the nuts.
Pick these out of their skins (any remaining on the nuts are OK) and chop very roughly- you want the chunks of nut to be large and crunchy


Line a deep swiss roll tin with tin foil.and paint with melted butter.
Melt the butter and chocolate together in a large bowl in the microwave at medium or over a pan of simmering water.
Beat the eggs,vanilla and sugar together until well blended and stir into the chocolate.Sprinkle in the flour, and the nuts and then stir well together.
Pour this out into the baking tin.
Bake for 25 mts at the set temperature.
They should look baked and be dry to the touch but still dark and moist in the middle. Better take them out too soon than when they will have dried out.
They will continue to cook as they cool.

Eat warm with ice cream .



June 2, 2009 04:30 PM | 0 Comments
  Martin Dwyer
Consultant Chef