Recipe of the Month : Hazelnut Raisin Chocolate Brownie

Hazelnut Raisin Chocolate Brownie

Serves 12-14

 

250g salted butter, melted

2 tablespoons olive oil

250g dark brown sugar

200g caster sugar

4 eggs

3 teaspoons vanilla extract

150g (1 cup) plain flour, sifted

100g Dutch cocoa powder, sifted

100g dark chocolate, coarsely chopped

100g roasted hazelnuts, roughly chopped

100g raisins

Salt flakes, to sprinkle

 

Preheat oven to 180C. Lightly grease and line a 20cm x 30cm slice tin with baking paper. Combine the butter, oil and sugars in a large bowl. Whisk in the eggs and vanilla until well combined. Add the flour, cocoa, chocolate, hazelnuts and raisins and stir until well combined. Spoon into tin, sprinkle with salt and bake for 40-45 minutes or until just firm to touch. Remove from oven, place the tin on a wire rack and cool to room temperature. Cut into pieces to serve.

Note: if you prefer a firmer brownie, refrigerate brownie before cutting until chilled and firm.

 

Image and Styling: Kirsten Jenkins

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