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Chocolate, Hazelnut and Rum Brownie

Starter | Serves 8 people | Prep/Cooking time: 1 Hour

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Method

  • 1
    In a large bowl soften butter and sugar by using an electric whisk. If you have a kitchen aid blender, use that. Mix butter and sugar until it turns soft and creamy (about 5-minutes).
  • 2
    Whisk eggs in a separate bowl then gradually whisk into the butter mix, taking care not to curdle or split the mixture.
  • 3
    Turn the whisk to a low speed and fold-in the sieved flour, then the warm melted chocolate.
  • 4
    To melt the chocolate, put chocolate pieces into a metal or oven-proof bowl and place on top of a saucepan of simmering water. Make sure the base of the bowl doesn't touch the water and that no water mixes with the melting chocolate.
  • 5
    After the melted chocolate has been added to the mixture, fold in the hazelnuts and rum. Brush the tart ring with melted butter and dust with cocoa powder. Pour brownie mix into tart ring and cook in a preheated oven at 130� for 15-20 minutes. It is important that the brownie is only just set in the middle so when you touch the centre it should not feel too firm.
  • 6
    After the melted chocolate has been added to the mixture, fold in the hazelnuts and rum. Brush the tart ring with melted butter and dust with cocoa powder. Pour brownie mix into tart ring and cook in a preheated oven at 130� for 15-20 minutes.
  • 7
    It is important that the brownie is only just set in the middle so when you touch the centre it should not feel too firm.
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