Nothing can beat a wonderful, chocolatey, gooey brownie!
And this recipe always seem to make a lovely mixture which remains soft, not drying out, for at least a week (if there’s still some left!).
I usually just make it with chocolate chunks in but today I didn’t have any white chocolate in my cupboard so I decided to use milk chocolate chunks and add some chunks of hazelnut too.
It tastes wonderful whether you use milk, dark or white chocolate chunks and the hazelnuts go really well but, if you don’t like nuts or are allergic to them, it’s absolutely fine to leave them out.
100g dark chocolate, at least 70% cocoa solids
150g dark brown soft sugar
150g granulated sugar
150g self-raising flour
100g chocolate chunks
80g chopped hazelnuts
- Melt the butter and chocolate in a bowl over a pan of water. (You could do it in the microwave but I find that it works better doing it over water).
- Mix the sugars together in a separate bowl and then add the eggs, beating till combined.
- Let the melted chocolate mixture cool slightly before adding it to the sugar mix. Stir till well combined.
- Then gently stir in the flour.
- Add the chocolate chunks and chopped hazelnuts.
- Pour into a lined baking tin, 20cm square or 24cm square, depending on how thick you want your pieces of brownie to be and bake for 25-30 minutes.
- Cut into squares and enjoy!