Advertisement
Chocolate Brownie Thins
- Makes
16–20
- Difficulty
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.
Ingredients
115 g 250 g 85 g
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe