Ingredients
The following ingredients have 4 Servings
- 180g butter
- 2 tbsp coconut oil
- 200g dark chocolate, roughly chopped
- 125g castor sugar
- 2 tbsp cocoa powder
- 100g plain flour
- 1 tsp baking powder
- 1 orange
- 4 eggs, lightly beaten 70g raisins
- 100g hazelnuts, roasted and skinned
Instruction
- <p>Preheat the oven to 170C. Line a 22-centimetre-square baking tin with baking paper.</p> <p>Melt the butter, coconut oil and three-quarters of the chocolate in a bowl set over a pot of simmering water, making sure the bottom of the bowl does not touch the water.</p> <p>Place the sugar, cocoa powder, flour and baking powder in a bowl and stir to combine.</p> <p>Zest the orange into the butter and chocolate mixture so any orange oil that sprays off goes into the chocolate; this adds as much flavour as the zest.</p> <p>Add the butter-and-chocolate mix and eggs and stir until combined. Fold through the remaining chopped chocolate, raisins and hazelnuts.</p> <p>Pour the mixture into the tin and bake for 30 minutes. Leave to cool slightly in the tin, then turn out onto a wire rack.</p> <p>When cool, cut into slices to serve.</p> <p>Tip: This brownie recipe is just a base. You can swap the nuts and fruit for other combinations such as macadamias and dried figs.</p> <ul> <li><a href="http://www.goodfood.com.au/good-food/cook/recipe/carajillo-icecream-20140811-3di24.html?rand=1407730278321">Frank Camorra's Carajillo ice-cream</a></li> </ul>
