Milk chocolate brownie with hazelnuts and almonds

Ingredients

• 250 gmilk chocolate with hazelnuts
• 125 gbutter
• 180 gcaster sugar
• 3 tablespoonsplain flour
• 4eggs

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (gas mark 6).

2. 2

   Mix the batter

   Melt the chocolate with the butter and stir them together. Beat in the eggs one at a time, then add the sugar and flour and mix well.

3. 3

   Fill the tin

   Pour the batter into a buttered ovenproof tin, preferably a rectangular one.

4. 4

   Bake the brownie

   Bake for 20 minutes.

5. 5

   Cool completely

   Leave the brownie to cool before turning it out of the tin.

6. 6

   Finish and cut

   Dust with icing sugar and cut the cake into squares.

What is a milk chocolate brownie?

A brownie is a compact chocolate cake, usually cut into squares and baked until its centre stays softer than the edges. This version uses milk chocolate with hazelnuts, so the chocolate itself brings sweetness and nutty pieces to the bake.

The recipe is a simple French home-baking take on the brownie: melt, mix and bake. Its short ingredient list makes it useful when you have a bar of nut-studded milk chocolate to use up.

Nutrition and macros by portion

The nutrition label shows one serving as written: 576 calories, 8g protein, 59g carbs, 34g fat.

The chocolate and sugar provide most of the carbohydrates, while the chocolate and butter contribute much of the fat. Eggs add protein, with smaller amounts also coming from the chocolate and flour. Pair a square with fruit or plain yoghurt for a more balanced plate.

The chocolate and butter

Chocolate: use the specified milk chocolate with hazelnuts so the nuts are distributed through the batter. Since it is already sweetened, the added sugar contributes to a notably sweet, rich result.

Butter: melt it with the chocolate and stir until combined. Take care not to overheat the mixture; it should be smooth before the eggs go in.

Mixing the batter

Eggs: add them one at a time, mixing each in before adding the next. This helps the batter come together evenly.

Flour: mix it in with the sugar just until the batter is combined. Avoid prolonged beating once the flour has been added.

Getting the bake right

Oven: bake at 180°C for 20 minutes, as directed. The timing is short, so check the brownie at the end rather than leaving it in while you prepare other things.

Texture: the centre should remain soft rather than turning dry and cake-like. The exact result can vary with the tin and oven, so use the stated time as a guide and avoid extending it unnecessarily.

Tin and cooling

Tin: a rectangular ovenproof tin makes it straightforward to portion the bake into squares. Butter the tin before adding the batter, as the method specifies.

Cooling: let the brownie cool fully before turning it out. It is delicate while warm, and cooling helps it hold together when cut.

How to serve it

Cut the cooled brownie into squares and dust with icing sugar just before serving. The recipe does not specify a topping beyond that finishing touch.

For a simple dessert plate, serve a square with fresh fruit or a spoonful of plain yoghurt. These are serving suggestions rather than ingredients in the original recipe.

Recipe notes & tips

• Break the chocolate into pieces so it melts evenly with the butter.
• Stir the melted chocolate and butter together until smooth before adding the eggs.
• Add the eggs individually rather than all at once.
• Butter the tin thoroughly to make turning out easier.
• Let the brownie cool completely before cutting it into neat squares.
• Dust with icing sugar shortly before serving so the finish stays visible.

Variations

• More nuts: Stir in extra chopped hazelnuts or almonds if you want a crunchier brownie.
• Dark chocolate: Use dark chocolate with nuts for a less sweet, more intense result.
• Vanilla: Add a little vanilla extract to the batter for a warm flavour note.
• Fruit pairing: Serve each square with fresh berries for a bright contrast.
• Smaller portions: Cut the cooled brownie into bite-size pieces for sharing.

Common mistakes to avoid

• Overheating the chocolate: Melt it gently with the butter and stir as it softens.
• Adding eggs too quickly: Beat them in one at a time so the mixture combines smoothly.
• Overmixing after the flour: Stop once the batter is uniform to avoid a tougher texture.
• Overbaking: Keep to the 20-minute bake and avoid leaving the brownie in longer without checking.
• Turning it out while warm: Cool it fully first so it is less likely to break apart.

How to store

Once cool, keep the brownie in an airtight container at room temperature for up to 3 days. Warm individual squares briefly in the microwave if you prefer them slightly soft.

Frequently asked questions