Schoc Brownie Recipe
Thursday 3rd of August 2017
170g Unsalted Butter
170g Schoc Chef Bittersweet Chocolate (or Schoc Chef Dark)
175g Caster Sugar
3 Eggs (room temperature)
60gm Plain Flour
60gm Schococoa Powder
100gm Roasted Skinless Hazelnuts - very roughly chopped.
Preheat the oven to 180° C
Line a slice tin with baking paper
In a mixer, combine the eggs and sugar, whisk until ribbon texture.
Melt the butter and half the chocolate; add cocoa powder and mix to combine then pour slowly into the mixer to combine with the egg and sugar mixture.
Fold in the flour and once combined, add hazelnuts and remaining chocolate bits.
Pour into prepared slice tin and bake for 15-20 minutes.
Skewer should still have some mixture sticking to it.
Leave to cool.
Dust with icing sugar.
Serve as is or with ice cream and chocolate sauce.
Put 'eat chocolate' at the top of your list of things to do today. That way you'll get one thing done.