With the holidays on their way, it makes perfect sense that now should be the time of year that I stuff my face with plenty and plenty of chocolate! But rather than just do a classic brownie (which is a delight in itself!), I thought I would shake things up a bit and add two ingredients which are heavenly when paired with chocolate – hazelnuts and raspberries (or raspberry jam, in this case).
You can easily knock these brownies up in under 30 minutes, and they makes fantastic presents – which is perfect timing, as the season of giving is well and truly here!
Makes 12 good size brownies
50 grams cocoa powder
4 fl. oz. + 2 TBSP boiling water
60 grams unsalted butter, melted
4 fl. oz. + 2 TBSP vegetable oil
3 medium eggs
2 medium eggs, yolk only
400 grams caster sugar
155 grams plain flour
½ tsp salt
6 ounces good quality dark chocolate with hazelnuts, chopped into small chunks (I use Green and Blacks)
5 TBSP raspberry jam (Bonne Maman is great!)
Pinch of Sea Salt
Grab a large bowl, add the cocoa powder, boiling hot water and melted butter. Stir this well, until the cocoa powder has dissolved. Next, stir in the vegetable oil.
As the mixture will be warm at this point, gradually add the eggs in one at a time, while continuously stirring – just to make sure the egg doesn’t scramble/split. When all the eggs have been added, the mixture should start to thicken, slightly.
Next add the caster sugar and stir, until all of the sugar has dissolved. Gently sift in the flour and the salt and gently fold this into the mixture. Finally, add the chopped up hazelnut chocolate pieces.
Prepare your brownie tin by lining it with greaseproof paper, and then spraying this with a non-fat cooking spray. Pour in the brownie batter, and then scatter the raspberry jam along the top.
Bake the brownie on the lowest oven shelf, in a preheated 160C/320F oven for about 30-35 minutes. A sign of a great, chewy brownie is when a toothpick inserted into the brownie comes out with a few brownie chunks stuck onto it – a clean toothpick means the brownies have been slightly overbaked.