Hazelnut brownies

Prep: 15 mins Cook: 45 mins

Easy

Makes 16
Ferrero Rocher chocolates make an indulgent finishing touch to these fudgy chocolate brownie squares studded with chopped nuts

Nutrition and extra info

  • Freezable

Nutrition: per brownie

  • kcal424
  • fat24g
  • saturates11g
  • carbs42g
  • sugars37g
  • fibre2g
  • protein6g
  • salt0.5g
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Ingredients

  • box of 16 Ferrero Rocher chocolates
  • 250g pack salted butter, plus extra for greasing
  • 250g golden caster sugar
  • 225g light muscovado sugar
  • 100g cocoa powder
  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g self-raising flour
  • 85g ready-chopped hazelnuts
  • 4 tbsp Frangelico or Fratello hazelnut liqueur (or Disaronno)

Method

  1. Unwrap the chocolates, place on a tray and pop in the freezer. Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base and sides of a 21-22cm square tin with baking parchment.

  2. Put the butter, sugars and cocoa into your largest saucepan and gently melt together, stirring regularly so the mixture doesn’t catch. Once the sugar granules have just about disappeared, take off the heat, tip into a bowl and leave to cool for 5 mins.

  3. Use a whisk or wooden spoon to beat the eggs, one by one, into the mixture. When they’re completely incorporated and the mixture is smooth and shiny, stir in the flour, hazelnuts and liqueur. Tip the mixture into the prepared tin and bake for 35 mins.

  4. Remove the tin from the oven and use a cutlery knife to mark the top of the brownies into 16 squares (don’t cut through, it’s just as a guide). Use a teaspoon to push a little dent in the centre of each portion and add a frozen Ferrero Rocher chocolate into each dip. Return to the oven for 3 mins, then remove and leave to cool completely.

  5. Once cool, cut into 16 squares. Will keep for 3 days in an airtight container.

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Comments, questions and tips

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Comments (4)

suemag's picture

Excellent fudgy brownies. Treated ourselves to the liquer and served it in shot glasses with the brownies - delicious! Cooking time was spot on. Will definitely be making again.

nbolton's picture
5

These were amazing - followed the suggestion of using milk with almond extract instead of liquor to keep the cost down a bit. Mine took a fair while longer to cook than 35 mins, but probably because I used a 20cm tin so they were a bit thicker.
I never bother to use the knife test for brownies, but swear by a tip from another Good Food recipe that says to shake the tin - if the mixture wobbles it's not done yet!

IanN28's picture
5

Amazing brownies, great taste, went down a treat with everyone in my house and at work! will definitely be making these again. It did take the full 35 mins for me to cook them, I cooked them until a sharp knife just came out clean and they were still deliciously moist. Next time I may reduce the cooking time a little to leave them a little gooey!

sazwils's picture
5

Delicious, moist brownies that aren't too sickly (despite first thoughts from amount of sugar). Replaced sugars with light brown as didn't have what was required. Included walnuts in place of remainder of hazelnuts. Didn't need full 35 mins.

Questions (4)

theDaveB's picture

Just made this but the center/bottom wasn't cooked. Only noticed when getting it out of the tin. Outside is fantastic and really nice.

Have a brand new fan assisted oven but always find stuff raw on bottom, it's like stuff needs to be flipped half way through baking.

Any tips?

Dave

goodfoodteam's picture

Hi Dave, a brownie does have a moist fudgy centre that sets as it cools, but it shouldn’t be raw. We are wondering if there is a problem with your oven as you have noticed this with other recipes. We suggest that you contact the manufacturer to take a look. A fan oven is designed to cook evenly, so you shouldn’t be having these problems when baking. Hope you are able to resolve the issue.

tardis10's picture

What alternatives are there for the liqueurs? My friends and I don't drink alcohol, and I don't want to have to buy a bottle of something that won't be used again.

goodfoodteam's picture

You could use milk with a few drops of almond extract, or milk on its own.

 

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