A spiced hazelnut-cacao brownie that goes well with a shot of rum!


I acknowledge that this really isn’t in the ‘Mediterranean food’ category but I recently made this brownie for the boys to take on a fishing trip and I have had several requests since for me to put it on the blog, so here it is. This is a deliciously dense, rich and chewy brownie with shards of bitter chocolate, topped with hazelnuts and a hint of chilli – a man’s brownie!!  Goes well with a shot of rum I’m told!!!

Spiced hazelnut-cacao brownie

250g butter, coarsely chopped

200g dark chocolate (65% cocoa solids) coarsely chopped

50g dark chocolate (70% cocoa solids), coarsely chopped

300g light muscovado sugar

4 eggs

180g plain flour

40g Dutch-process cocoa

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

Hazelnut-cacao crunch

50g dark chocolate (70% cocoa solids), coarsely chopped

50g roasted hazelnuts, coarsely chopped

40g cacao nibs

1/2 teaspoon dried chilli flakes

Preheat oven to 160C. Melt butter and both chocolates in a bowl over a saucepan of simmering water and heat, stirring occasionally, until smooth (2-3 minutes). Remove from heat, add muscovado, then mix in eggs one at a time. Sieve flour, cocoa, cinnamon and baking powder over mixture and stir to combine (but don’t overwork or the brownie will become cake-like).

Meanwhile, for hazelnut-cacao crunch, combine ingredients and 1/2 teaspoon sea salt flakes in a bowl.

Spread half the brownie mixture in a 22cm-square cake tin buttered and lined with baking paper. Scatter half the hazelnut-cacao crunch over, then spread remaining brownie mixture over and smooth top. Scatter with remaining hazelnut-cacao crunch and bake until set around the edges but still a little fudgy in the centre (45-50 minutes; a skewer inserted should withdraw with just a little mixture on it). Set aside to cool and store in an airtight container for up to 5 days.


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