These are great for any occasion and they are my ultimate brownie recipe that never fails to be a hit.
Makes 25
250g dark dairy free chocolate
150g Lactofree butter
3 large eggs
250g sugar
125g flour
½ teaspoon salt
1 teaspoon vanilla extract
100g chopped hazelnuts
100g dark chocolate buttons
150g Lactofree butter
3 large eggs
250g sugar
125g flour
½ teaspoon salt
1 teaspoon vanilla extract
100g chopped hazelnuts
100g dark chocolate buttons
Preheat oven to 175 degrees
Melt chocolate, butter and ¼ teaspoon salt in a small pan over low heat, once melted set aside to cool a bit.
Whisk together eggs and sugar until thick and fluffy, about 5 minutes.
Once chocolate has cooled, using a spatula turn that and vanilla into the egg/sugar mixture (doesn’t need to be completely incorporated, it will be once flour gets in).
Mix flour and the rest of the salt together, sift it and turn it into the wet ingredients, being careful not to take too much air out of the batter.
Stir in the hazelnuts and chocolate buttons.
Poor into a deep baking pan about 20 x 20cm.
Bake for about 35-40 minutes (but it depends on how bit the pan is), you just want it have risen evenly all over the cake.
Whisk together eggs and sugar until thick and fluffy, about 5 minutes.
Once chocolate has cooled, using a spatula turn that and vanilla into the egg/sugar mixture (doesn’t need to be completely incorporated, it will be once flour gets in).
Mix flour and the rest of the salt together, sift it and turn it into the wet ingredients, being careful not to take too much air out of the batter.
Stir in the hazelnuts and chocolate buttons.
Poor into a deep baking pan about 20 x 20cm.
Bake for about 35-40 minutes (but it depends on how bit the pan is), you just want it have risen evenly all over the cake.
If using for desert, try serving while still a bit warm with lactofree ice cream or whip cream.
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