This recipe first appeared in Woman’s Day.
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Ingredients
Hazelnut crunch
Method
1.Preheat oven to moderate, 180°C. Lightly grease and line an 18 x 28cm slice pan and an oven tray with baking paper.
2.In a small saucepan, stir butter, chocolate and cocoa on medium until melted and smooth. Transfer to a bowl. Cool slightly. Whisk in sugar and eggs. Fold in flour. Pour into slice pan. Press half the raspberries over top.
3.Bake for 25-30 minutes until cooked when tested. Cool in pan.
4.For the hazelnut crunch: In a small saucepan, stir sugar and water on medium until sugar dissolves. Increase heat to high. Simmer, without stirring, for 6-8 minutes until a light caramel colour. Remove from heat. Working quickly, stir in hazelnuts and cocoa. Pour onto oven tray. Set aside until firm. Break into pieces.
5.Cut brownies into squares. Serve with hazelnut crunch, fudge sauce and raspberries. Accompany with whipped cream.
Note
- Store in an airtight container for up to 1 week.