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· Beat the eggs in a bowl till it gets white and fluffy. You can use a mixer or beat the eggs by hand using a fork.
· Mix sugar to the eggs till the sugar has totally dissolved and the consistency has become thick.
· Add melted butter in the sugar and egg mixture.
· Stiff flour and cocoa together and stir it well in the sugar, egg and butter mixture.
· Put hazelnuts and chocolate chunks in a zip pouch bag and crush them with a rolling pin. Keep them a little chunky.
· Fold the chocolate and hazelnuts in the mixture.
· Transfer the mixture in a baking tin or a non stick baking tin which would be ideal to use. Make the top of the cake smooth.
· Bake in a preheated oven at 180 C for 25 minutes.
· To see if the cake is ready, check with a skewer. The skewer should not come out completely clean. It should be little sticky, but raw material should not stick to the skewer.
· The brownie would solidify a little on cooling, so if it appears a little wet, it is ok.
· After the brownie cools, you can cut the mixture into squares or whatever shape you like.
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