Double chocolate hazelnut brownies

Makes 18

Ingredients

● 100g self-raising flour
● 100g cocoa powder
● 250g castor sugar
● 325g butter, melted
● 4 large free-range eggs, beaten
● 1 tsp vanilla essence
● 250g dark chocolate, chopped
● 100g hazelnuts, roughly chopped
● Icing sugar
● Raspberries or strawberries (optional)

Method

1. Heat the oven to 180°C.
2. Grease a 20 x 30 cm shallow baking tin & line with baking paper, leaving some paper hanging over the sides. (This makes it easier to remove the cooked brownies later). Grease the baking paper too.
3. Sift the flour, cocoa & sugar into a large mixing bowl.
4. Add the melted butter, eggs & vanilla essence. Beat together using a wooden spoon; until smooth & just combined. Do not overmix.
5. Stir in the chocolate & nuts. Spoon the mixture into the baking tin. Spread out evenly for a smooth surface.
6. Bake on the centre shelf for about 35-45 minutes. (Brownies should
be slightly soft and fudgy inside).
7. Cool in the tin for 15 minutes. Carefully lift out & cool further on a wire rack.
8. Cut into 18 blocks.
9. Before serving, sprinkle the brownies with icing sugar. Add raspberries for a pop of colour!

Or make brownie hearts using heart-shaped cookie cutters!