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Rich hazelnut brownies with vanilla creme fraiche
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Succulent and decadent Colin Fassnidge brownies are irresistibly addictive.
Ingredients:
  • 450g caster sugar
  • 250g butter, melted
  • 1 vanilla bean, seeds scraped
  • 170g plain flour
  • 115g cocoa powder
  • 2.40 gm salt
  • 150g hazelnuts, roasted, chopped
  • 400g dark chocolate (65% cocoa), chopped
  • 200g creme fraiche
  • 1 vanilla bean, seeds scraped, extra
Instructions:
  • Preheat your oven to 160C/140C fan forced. Lightly grease a 5cm-deep, 25 x 30cm cake pan and line it with baking paper. In a bowl, use electric beaters to whip the sugar and eggs for 4 minutes until thick and pale with a ribbon trail forming when the beater is lifted.
  • - Combine the butter and vanilla seeds, beat until mixed. - Sift in the flour, cocoa, and salt, stir until just combined. - Set aside 30g of hazelnuts. - Fold in the rest of the hazelnuts and dark chocolate. - Pour the mixture into the prepared pan. - Sprinkle the reserved hazelnuts on top. - Bake for 30-35 minutes until a skewer comes out clean. - Let cool in the pan for 15 minutes.
  • Using electric beaters, whip the creme fraiche and extra vanilla seeds in a bowl until stiff peaks form.
  • Enjoy your sliced brownies either warm or at room temperature, paired with luscious vanilla creme fraiche.

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