How to make it

  • Preheat the oven to 160-170 degrees
  • Mix the flour, sugar, baking powder, coffee and sifted cocoa so the cake base is consistent and so you do not have to mix too much once the wet ingredients are added.
  • Bash the hazelnuts so you end up with small chunks. I prefer this method as the size of the chunks ends up random.
  • *Hint - put the nuts in a folded over tea towel so they don't shoot off all over the kitchen.
  • Cut up the dark chocolate into similarly small chunks.
  • Add the nuts and chocolate to the dry mix and stir them through.
  • Melt the butter and lightly whisk in the vanilla essence, cinnamon and egg.
  • Pour the wet ingredients into the dry ingredients and fold the mixture just enough so there is no longer dry flour. Vigorous stirring can make the brownies a bit firm and tough. Add a small splash of milk if it's too dry too mix.
  • Bake at 160-170 degrees for 30-40 minutes.

Reviews & Comments 2

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  • MattBrabender 7 years ago
    I tend to use quite a small diameter but deeper dish so the brownies are a little taller. Larger thinner pans may need less baking time. :)
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  • borinda 7 years ago
    Interesting - I never baked brownies so slowly. I'll have to try this recipe soon. Chocolate + cinnamon + coffee to bring up the flavors has to work well.
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