INGREDIENTS
- 375g white caster sugar
- 75g cocoa powder
- 275g salted butter, melted and cooled
- 4 large eggs
- 100g self-raising flour
- 100g plain chocolate, chopped into small chunks
- 100g hazelnuts, skins on
- 1 medium orange, washed
METHOD
- Preheat the oven to 180/160°C fan. Place the hazelnuts on a baking tray and toast in the oven for approximately 10 minutes or until their skins blister.
- While the nuts are toasting, grease a 12 x 9 inch / 23 x 30cm traybake and line with baking paper.
- Once the hazelnuts are done, place them in a tea-towel, cover and leave for 10 minutes. The steam helps to loosen the skins, which should mostly come off after rolling them around in the tea-towel.
- When the hazelnuts are (mostly) blanched, chop them chunkily.
- Next, place all of the dry ingredients in a large mixing bowl and combine thoroughly.
- Beat in the eggs and cooled, melted butter. Stir in the chocolate chunks, chopped hazelnuts and the zest of 1 orange, as well as the juice of ½ of the orange.
- Place the mixture into the prepared tin and smooth the top. Pop in the oven for around 40 minutes, or until a skewer placed into the cake comes out mostly clean (this will ensure the brownies remain slightly gooey).
- Leave the brownies to cool in the tin before turning out and cutting into 12 pieces.
words FFIONA MILLS
@ffionamills