What I love about brownies is that you can add almost anything to the mixture; I added rum and toasted hazelnuts but why not try some kirsch soaked cherries, some white chocolate chips or peanut butter? The world is your brownie oyster…or some such equivalent saying...
So here it is; chocolate and hazelnut brownie traybake!
Prep time: 15 mins
Cook time: 27 mins
What you’ll need
400g caster sugar
225g salted butter, melted
60g cocoa powder, sifted
1 tsp vanilla extract
225g plan flour, sifted
Half a teaspoon baking powder
Half a teaspoon salt
60g blanched hazelnuts, roughly chopped and lightly toasted
100ml dark rum (50ml added to cake mix, 50ml to brush over the cake once cooked)
How to make it
Pre-heat the oven to 180C and grease a rectangular 23x33cm traybake tin (or a shallow roasting tin will work just as well)
Mix all the ingredients together in the order given.
Tip the mixure into the tray and spread evenly before popping the tray in the oven for 27 minutes.
Leave to cool for about 5 minutes before using a skewer to make a few holes in the top of the cake. Brush the rum over the top of the cake and allow to soak in.
Leave the brownies to cool before cutting them into (roughly) 24 pieces.
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