You will need
1 large lined cake tin
Preheated oven at 160°C
Ingredients
Related
650g 70% chocolate
450g butter
750g sugar
8 eggs
Content from our partners
100g flour (sifted)
100g toasted hazelnuts
1 punnet raspberries
150g white chocolate chips
1. In a bain marie, melt together the dark chocolate and butter in a large bowl, stirring constantly
2. In a large mixing bowl whisk sugar and eggs
3. Once chocolate and butter mixture is melted slowly add to egg and sugar mixture while whisking
4. Whisk in flour making sure not to over-mix
5. Fold in hazelnuts, white chocolate and raspberries
6. Bake at 160°C for 30-40 mins until brownie is slightly moist in the centre. It will be gooey once cooled.
