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16–20
Medium
By Stephen Bull
Published 2001
In a way these aren’t true brownies, as they are too thin to have a chewy middle and crisp outside – they’re more like an American cookie in texture. We developed these to go on a plate of mixed chocolate puds and they are better than you might think – given the chocolate element is provided by cocoa.
Roast the hazelnuts until the skins start to flake and the nuts are a light golden brown. Rub off the skins in a tea towel and process for a