Michelle Powell's Chocolate & Roasted Hazelnut Brownie
Sydney-based chef Michelle Powell, from Naturally Sauced, shares her delicious and simple go-to chocolate and roasted hazelnut brownie recipe!
Photography: Hande Renshaw
I’ve been making brownies for as long as I can remember, way before my first cooking job. Growing up, they were a go-to at home, especially when we had quests coming over on the weekend – it’s super quick to make a last minute batch!
This brownie recipe is one of my favourites – it’s perfect for easy, fail-safe, gloriously gooey chocolate brownies. The eggs in the recipe form a meringue-like texture that makes the top crunchy and chewy, while the middle stays dense and moist. I use Callebaut chocolate, so it’s the best quality, making it the most decadent it can be. I like to leave some of my hazelnuts whole for extra texture. This brownie recipe keeps very well in the fridge, but the fresher you eat it, the crunchier the texture will be.
“Growing up, brownies were a go-to at home – especially when we had quests coming over on the weekend.”
Chocolate & Roasted Hazelnut Brownie
INGREDIENTS
200g quality dark chocolate
250g unsalted butter
50g chopped hazelnuts
80g quality cocoa powder
65g plain flour
1 teaspoon baking powder
360g caster sugar
4 large free range eggs
METHOD
Preheat the oven to 180°C. Line a 24cm square baking tin with greaseproof paper.
Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Stir through the hazelnuts.
Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.
Add the dry ingredients to the chocolate and hazelnut mixture and stir together well. Beat the eggs, then mix in until you have a silky consistency.
Pour the brownie mix into the baking tin, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out clean – the brownies should be slightly springy on the outside but still gooey in the middle.
Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Delicious served with a dollop of crème fraîche or yoghurt.