'Sssshhh, I'm having a moment,' Peter said, as he took a second bite from the slice of freshly baked brownie. I do believe my beloved was actually having a choc-gasm, for he closed his eyes and added: 'These are up there with the very best!'
Coming from my sous chef and chief taste tester, that's one massive recommendation for this inspired recipe from the folks at Haigh's Chocolates.
I was ever so excited when a parcel of goodies arrived recently from Haigh's. Once upon a time, a work friend travelled to Adelaide regularly and, armed with a foot long wish-list, made a pilgrimage to one of the Haigh's stores. It was like Christmas when she returned to office with bags of chocolate goodness. Thankfully, you can now order Haigh's online if you can't physically make it to one of their many stores located across South Australia, Victoria and Sydney.
The latest Cooking with Haigh's recipe booklet was included in the bundle I received by mail last week, together with packets of milk and dark chocolate, and some festive cookie cutters. For my readers based in South Australia, Victoria and New South Wales, the booklet is available from Haigh's stores.
The recipes include Haigh's dark chocolate mud cake, Haigh's chocolate macadamia and salted caramel tart, and Haigh's chocolate and hazelnut fudge brownies, shown here. With a refrigerator and larder stocked with all of the ingredients needed, I plan to bake all three of these indulgent delights over the next few weeks. First up, the brownies, particularly as I had also recently taken delivery of a large bag of freshly roasted hazelnuts from Jean and Basil Baldwin, from Fourjay Farms in Orange, NSW. And I was keen to road test my brand new 20cm square Pyrex baking tin, and pre-cut baking paper liners.
Chocolate and hazelnut is one of those absolutely perfect combinations, and let me just tell you, this recipe is an absolute keeper. I hope you will enjoy these brownies as much as we have.
HAIGH'S CHOCOLATE AND HAZELNUT FUDGE BROWNIES
150g Haigh's dark chocolate, chopped
200g unsalted butter, cubed
3 extra-large free range eggs
2 cups/440g soft brown sugar
1 cup/100g hazelnuts or freshly prepared hazelnut meal
1/3 cup/35g cocoa, sifted
1 teaspoon baking powder
1/2 teaspoon salt, optional
If you are using whole hazelnuts, pop them into a food processor and grind to 'meal' consistency. Add a little of the brown sugar to prevent the nuts from turning into butter.
Preheat your oven to 180 degrees C (or 160 degrees for fan-forced). Grease a 20-21cm square baking pan and line it with baking paper.
Place the dark chocolate and butter together in a medium saucepan over a very low heat, stirring until melted and smooth. Remove the pan from the heat and allow the mixture to cool for 10 minutes or so.
Break the eggs into the bowl of a stand mixer and beat until combined. Add the sugar and beat for a further five minutes or until light and fluffy. Slowly add the cooled chocolate and butter mixture, beating until well combined. Add the hazelnut meal, 1/4 cup of the cocoa (reserving the rest for dusting), baking powder and salt, if using. Fold gently until the brownie batter is combined.
Pour the batter into the prepared baking tin and bake for up to 50 minutes. Remove from the oven and allow the brownies to cool in the tin. Dust with icing sugar and slice into squares before serving. Store in an airtight container. Makes 12 or more slices.
Cooking with Haigh's...
Note: Good Things received a complimentary Christmas Cooking Gift Tin from Haigh's Chocolates (thank you). The recipe (with just a couple of minor adjustments) appears courtesy of Haigh's Chocolates. Our hazelnuts are purchased regularly from Fourjay Farms. The Pyrex baking tin and the pre-cut baking paper liners were purchased from a local chain store.
Tell me dear readers, is the chocolate hazelnut combination on your list of favourites too? And, oh my, dare I ask, have you ever experienced a 'choc-gasm'? ❤ ❤ ❤
Hello. I'm Liz, a writer, cook and traveller based in Canberra, Australia.
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NB: I use Australian standard measuring cups and spoons in my recipes.