A rich and decadent brownie with a deep hazelnut flavour which is probably more suited to adults than children. When it comes to brownies, these aren't the simplest to make, but they are so very worth it.
Course: Afternoon Tea, Dessert, Snack
Keyword: brownies, cocoa, hazelnuts, whisky, white chocolate
Melt the butter in a pan over gentle heat, then stir in cocoa powder and leave to cool a little.
Roast hazelnuts in the oven at 180℃ (350℉, Gas 4) for about ten minutes. Rub the skins off with a clean tea towel then blitz the nuts briefly in a coffee grinder or mini food processor so that some are finely ground and some are still in large chunks.
Beat eggs and sugar until the mixture is pale and thick.
Fold the butter mixture in as gently as possible.
Sift in flour then fold into batter along with the hazelnuts.
Finally, stir in whisky and white chocolate chips, again keeping things as gentle as possible.
Turn into a 9" square silicone mould and bake at 180℃ (350℉, Gas 4) for 20 mins, when the top should be firm to the touch, but with a slight wobble to the mixture.
Remove from the oven and leave to cool completely. Turn out of the mould and cut into sixteen squares.
Dust half of the squares with icing sugar and the other half with a little gold glitter and arrange in a checkerboard pattern onto a suitable plate - I used a bamboo platter.
Adapted from a recipe by John Torrode.Serve with ice-cream for a special dessert. Coffee ice-cream would be especially good.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.