Inspired by a Elana, a Canadian chef who used to help me with outside catering events, this brownie recipe is the best one I have ever come across. Cooked with care, it’s moist and gooey with a crisp shell and a lovely toasted nut flavour.
Unlike baking a cake it is important to slightly undercook the brownie. You are not trying to make it rise and hold it’s shape, you are simply applying enough heat to change the texture, so cook only until the centre begins to set. A skewer inserted into the middle should come out with a little wet mixture sticking to it.
Serves – 8
175g Caster sugar
50g Soft brown sugar
75g Plain flour
100g Dark chocolate
100g Unsalted butter
100g Blanched hazelnuts
100g White chocolate
- Pre-heat oven to 180C.
- Melt the dark chocolate and butter in a large bowl over a pot of simmering water.
- Roast the hazelnuts in the oven until golden and roughly chop.
- Chop the white chocolate into small chunks.
- Whisk the eggs with the 2 sugars, then whisk in the flour and salt.
- Add the melted chocolate, nuts and white chocolate pieces and stir together until thoroughly combined.
- Pour into a suitable oven dish, lined with greaseproof paper and bake for about 20 minutes or until a skewer inserted into the centre comes out with just a little moist mixture on it.
- Serve warm with chocolate sauce and ice cream or crème Fraiche.