Ingredients

The following ingredients have 16 Servings
  • 200g free-from dark chocolate, broken into pieces
  • 170g cocoa and hazelnut butter (we used Meridian)
  • 4 large eggs, beaten
  • 150g coconut sugar or light brown soft sugar
  • 1 tsp vanilla bean paste or extract
  • 150g hazelnuts, finely ground in a food processor (or use ground almonds)

Instruction

  • Preheat the oven to 180°C, fan 160°C, gas 4. Lightly oil and line a 20cm-square tin.
  • Gently melt the chocolate, either in a bowl set over a pan of simmering water or in the microwave, stirring occasionally until smooth. Set aside to cool slightly.
  • Stir the cocoa and hazelnut butter well, then reserve 2 tablespoons to swirl into the brownies. Put the rest into a large bowl and beat together with the eggs, sugar and vanilla for 1 minute. Stir in the ground hazelnuts or almonds and melted chocolate until combined and smooth.
  • Pour the batter into the prepared tin. Using a teaspoon, drizzle the reserved hazelnut butter over the top in a swirl pattern. Increase this effect by using a cocktail stick, if you wish.
  • Bake the brownies for 30 minutes, or until just cooked. Remove from the oven and allow to cool in the tin for 20 minutes before removing to completely cool on a wire rack. Cut into squares and serve.