Rich Hazelnut Brownies with Vanilla Creme Fraiche
Rich Hazelnut Brownies with Vanilla Creme Fraiche
Ingredients
Brownies
- 450g caster sugar
- 4 eggs
- 250g butter, melted
- 1 vanilla bean, seeds scraped
- 170g plain flour
- 115g cocoa powder
- 1 tsp salt
- 150g hazelnuts, roasted, chopped
- 400g dark chocolate (65% cocoa), chopped
Creme Fraiche
- 200g creme fraiche
- 1 vanilla bean, seeds scraped, extra
Instructions
- 1
Preheat oven to 160C/140C fan forced. Lightly grease a 5cm-deep, 25 x 30cm cake pan and line with baking paper. Use electric beaters to beat the sugar and eggs in a bowl for 4 minutes or until thick and pale and a ribbon trail forms when the beater is lifted.
- 2
Add the butter and vanilla seeds. Beat until combined. Sift in the flour, cocoa and salt. Stir until just combined. Reserve 30g hazelnuts. Fold in remaining hazelnuts and dark chocolate. Pour into prepared pan. Sprinkle with reserved hazelnuts. Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes.
30 min - 3
Meanwhile, use electric beaters to beat the creme fraiche and extra vanilla seeds together in a bowl until firm peaks form.
- 4
Serve the sliced brownies warm or at room temperature with vanilla creme fraiche.