Chocolate Brownie Thins

Preparation info
  • Makes


    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

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.


  • 115 g hazelnuts
  • 250 g butter
  • 85 g


Preheat the oven to 350°F/180°C/Gas4; line two Swiss roll tins (or a flat-bottomed roasting tin would do) with buttered baking parchment.

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