For a brownie recipe that feels a little more grown up than your standard chocolate brownies, this hazelnut and frangelico recipe is the perfect one to try.
It’s a spring desert recipe that feels super indulgent but is actually really easy to whip up. Pop them in a tin and keep them to be enjoyed with a cup of tea, or serve them up for dessert with a scoop of vanilla ice cream.
- 200g (7oz) butter
- 200g (7oz) dark chocolate
- 4tbsp Frangelico hazelnut liqueur
- 4 large free-range eggs, separated
- 150g (5oz) light brown sugar
- 200g (7oz) caster sugar
- 150g (5oz) self-raising flour, sifted
- 50g (2oz) cocoa powder, sifted
- 150g (5oz) hazelnuts, roughly chopped
- to decorate
- 100g (4oz) white chocolate, melted, plus a few chocolate sprinkles
- you will need
- 31x25cm (12x10in) brownie tin, greased and lined with baking parchment
Heat the oven to 180C, 160C fan, 350F, gas 4. Melt the butter and chocolate in a large bowl over a pan of barely simmering water. Once it has melted, stir in the Frangelico.
Whisk the eggs and both sugars in a large bowl until light, pale and creamy. Gently fold in the flour and cocoa powder, then add the chocolate mixture and hazelnuts until just combined.
Pour the mixture into the prepared tin and cook for 25 minutes. The mixture will be sticky when you test it with a skewer, but not raw. Leave to cool.
Remove from the tin, then either with a piping bag or a teaspoon, drizzle over the melted chocolate and scatter over the chocolate sprinkles, then cut into small squares.