Gooey Chocolate Hazelnut Brownies

For those of you who read my posts regularly you’ll know I’m not much of a sweet tooth, but the older I get, or perhaps the longer I live with a sugar junkie, the more things I find that I enjoy and this recipe is one of them. Hubby asked me around 2 years ago to hunt down a brownie recipe for him and I found this one on the Thermomix Australia Recipe Community page.

thermomix-chocolate-hazelnut-brownie-recipe

Like every recipe I’ve ever read, I tweaked it to suit my personal taste and I have to say this one is a MASSIVE hit every time I make it.

My favourite ways to serve it are;

1) When serving a large amount to many people I cut it into perfect squares, dusted in icing sugar and stacked on a plate, this means making sure you are meticulous with levelling the brownie mix before baking.

2) When serving to a small group I have a few options I go to, all usually involve a small serving and Salted Caramel Sauce. I started serving it warm with a shot glass of salted caramel sauce on the side. I like the rustic look when serving it this way so I’m pretty relaxed about smoothing out the brownie mix before baking as in the image above. The latest plating version involves serving a cube of the chocolate hazelnut brownie in a glass on a bed of vanilla mousse, and topped with salted caramel sauce and warm raspberries

salted-caramel-sauce-thermomix-recipe

INGREDIENTS

200g butter

200g dark cooking chocolate chopped

30g cocoa

280g caster sugar

3 eggs

60g plain flour

40g SR flour

180g milk chocolate chips or chunks

80g of roasted hazelnuts

METHOD

1) Place hazelnuts in bowl and roast for 5 mins, Varoma temp, Speed 1 REVERSE. Remove from the jug and place in a clean tea towel and rub between the fabric to remove the skin

2)Preheat oven to 180C.  Grease and line baking dish, I use a ceramic lasagne dish

3) Place butter and chocolate into TM bowl. Grate 8 seconds, speed 6.  Scrape down sides of TM bowl

4) Melt at 50C for approx . 4 minutes, speed 2.  Scrape down sides of the TM bowl at the 2 minute mark

5) Add cocoa and sugar.  Mix for 5 seconds, speed 3

6) With blades running add eggs, one by one until incorporated (approx. 10-20 seconds)

7) Add plain and SR flours, mix for 10 seconds, speed 4

8) Add walnuts and white chocolate, mix for 8 seconds, speed 3-4

9) Spread into prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.  Allow to completely cool in the pan

I’d love to hear how you like to serve it, Enjoy!

2 Comments Add yours

  1. Cake Lover says:

    Reblogged this on day of cake.

  2. Suzanne Johnson says:

    Perfectly gooey in all the right places!!

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