Hazelnut wafer candies make an indulgent final touch to those fudgy chocolate brownie squares studded with chopped nuts

• Preparation and cooking time
  • Prep:15 minutes
  • Prepare dinner:45 minutes
• Straightforward
• Makes 16

• Freezable

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Elements

• field of 16 hazelnut chocolate wafer balls
• 250g pack salted butter, plus additional for greasing
• 250g golden caster sugar
• 225g gentle muscovado sugar
• 100g cocoa powder
• 4 massive eggs
• 100g self-raising flour
• 85g ready-chopped hazelnuts
• 4 tbsp hazelnut liqueur (or amaretto)

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Methodology

• STEP 1

  Unwrap the candies, place on a tray and pop within the freezer. Warmth oven to 180C/160C fan/gasoline 4. Calmly grease and line the bottom and sides of a 21-22cm sq. tin with baking parchment.

• STEP 2

  Put the butter, sugars and cocoa into your largest saucepan and gently soften collectively, stirring commonly so the combination doesn’t catch. As soon as the sugar granules have nearly disappeared, take off the warmth, tip right into a bowl and go away to chill for five minutes.

• STEP 3

  Use a whisk or wood spoon to beat the eggs, one after the other, into the combination. After they’re fully integrated and the combination is clean and glossy, stir within the flour, hazelnuts and liqueur. Tip the combination into the ready tin and bake for 35 minutes.

• STEP 4

  Take away the tin from the oven and use a cutlery knife to mark the highest of the brownies into 16 squares (don’t minimize by way of, it’s simply as a information). Use a teaspoon to push slightly dent within the centre of every portion and add a frozen hazelnut wafer chocolate into every dip. Return to the oven for 3 minutes, then take away and go away to chill fully.

• STEP 5

  As soon as cool, minimize into 16 squares. Will hold for 3 days in an hermetic container.