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.
HOW TO MAKE HAZELNUT AND FRANGELICO BROWNIES
- 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
- 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.
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