Caramelised white choc, hazelnut + raspberry brownie
This is a riff on my long-time OG brownie recipe, which has been the legend of tennis tournaments and work shouts for the past decade. It’s fudgy, ultra-chocolatey and oh-so-good. I love the combination of hazelnuts, chocolate and raspberries, and the chunks of caramelised white chocolate hiding within adds a creamy, toasty flavour that makes these out-of-this-world delicious.
Top Tip - the smaller you chop the butter and dark chocolate, the quicker they will melt together… and the faster you will get to eat your brownies!! Make sure you chill the brownies fully before cutting.
20 minutes
hands-on time
45 minutes (+ chilling time)
total time
1 large rectangular tin
makes
Ingredients
125g hazelnuts, roughly chopped/halved
400g butter, chopped into small cubes
250g dark chocolate, roughly chopped
1 tbsp instant coffee powder
6 eggs
1 tbsp vanilla extract
400g caster sugar
130g soft brown sugar
350g plain white flour
100g cocoa powder
1 ½ tsp ground cardamom
1 tsp baking powder
½ tsp sea salt
200g caramelised white chocolate, roughly chopped
150g frozen raspberries
Method
Preheat the oven to 160°C fan-forced (180°C conventional). Grease and line a large rectangular baking tin (approx. 33x23cm) with baking paper.
Place the hazelnuts on a baking paper-lined oven tray and roast in the preheated oven for 10 minutes until turning golden brown. Transfer to a bowl and set aside to cool.
Place the butter and dark chocolate in a heatproof bowl over a saucepan half-filled with boiling water (double-boiling). Maintain the water heat so it is gently simmering, and gently whisk the butter and chocolate together until melted and smooth. Whisk in the instant coffee powder until dissolved and remove from the heat. In a large bowl with an electric hand/stand mixer, beat the eggs, vanilla and sugars for 2 minutes until starting to become pale and creamy. Pour in the melted butter/chocolate and stir until smooth. In a separate bowl, sift together the flour, cocoa powder, cardamom, baking powder and salt. Fold the dry ingredients into the chocolate mixture until well-combined and no specks of flour remain. Stir through the caramelised white chocolate and three-quarters of the roasted hazelnuts. Pour the brownie batter evenly into the prepared baking tin.
Dot the raspberries and remaining roasted hazelnuts evenly across the top of the brownie and lightly press into the batter (they should still be seen above the surface). Place in the preheated oven and bake for 25-30 minutes, or until the brownie is cooked on top but the centre still wobbles a little when the tin is moved. Leave to cool to room temperature then refrigerate for at least 3 hours until completely set before cutting into rectangles. Store in an airtight container in the refrigerator for up to 5 days.