INGREDIENTS
230g unsalted butter
230g dark chocolate
4 eggs
340g caster sugar
110g whole hazelnuts
110g white self raising flour
METHOD
Preheat oven to 180°C.
Line and grease a 21cm x 30cm baking tray.
Melt the chocolate and butter over a bain-marie. Remove from the heat.
In a large bowl, whisk together the eggs and caster sugar until thick and pale before folding in the chocolate and butter mix. Sift the flour and fold it into the wet ingredients using a plastic spatula or metal spoon.
Pour the mixture into the baking tray and scatter the hazelnuts on top. During cooking, the hazelnuts will sink into the brownies.
Bake for 35-40 mins until the mixture begins to pull away from the sides and is firming on top; if you plunge a knife into the centre, it will not come out clean as the mixture is meant to be gooey, even when cooked.
Turn onto a wire rack and allow to cool.
Cut into 16 squares and dust with icing sugar to serve.