Brownies brownies brownies. I could make them every day and I don't think people would ever tire of them. This is no bad thing, as it means there's always an excuse to try out a new recipe or tinker with an old one, just as I'm doing here. You can pick up ground hazelnuts from some supermarkets relatively easily now or failing that, there's always online. I let the brownies mixture bake slightly longer than usual, as being gluten free they can take it. But even still they are sooooooo fudgy, nutty and of course, delicious!
Prep time: 20 Mins
Baking time: 40 Mins
250g Dark Chocolate
250g Unsalted Butter
100g Ground Hazelnuts
75g Cocoa Powder
265g Golden Caster Sugar
1tsp Vanilla Extract
4 Large Eggs (Beaten)
1/2 Jar of Peanut Butter
We start of by melting together the chocolate and butter. I do this over a bain marie, but you can use the microwave if you are confident in your timings. Once melted together, smooth and velvety set to one side to cool slightly.
Preheat the oven to 180C/350F/Gas 4 and double line a small-ish sized rectangular baking tin with baking paper. The one I use is around 27x22cm. Add the hazelnuts, cocoa powder and sugar to a large mixing bowl and mix together. Add the melted chocolate and butter, mix through, then add the vanilla extract along with the beaten eggs. Beat the mixture together vigorously until evenly combined then pour into your prepared tin.
Blob little spoonfuls of the peanut butter all over the brownie mixture and press down gently into it with the back of a teaspoon. Bake in the centre of the oven for around 40 minutes, until a metal skewer comes out sticky with crumbs. When you are happy the brownie mixture is baked remove from the oven, leave to cool completely in the tin, then set in the fridge for an hour (this will help with slicing).
Once chilled remove from tin, peeling off the paper. Slice into squares and you are ready to serve, or chomp down yourself of course!
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