cooklybookly
favorite
print
rate
PREP 20 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

  • 200 g dark chocolate (70% cocoa content)
  • 200 g unsalted butter
  • 270 g golden caster sugar
  • 3 eggs
  • 12 g plain flour
  • 1 tbsp cocoa powder
  • 1 g salt
  • 100 g crushed hazelnuts
  • 12 Ferrero Rocher chocolates

Click here to pre-order my new book

Hazelnut Brownies

Hazelnut Brownies

  1. Over a pan of gently simmering water melt the butter and chocolate in a bowl, make sure the bottom is not touching the water.
  2. While the chocolate is melting beat the eggs and sugar until light and fluffy, this will take around 5 minutes then stir in the melted chocolate until combined fully. Sift in the flour, cocoa powder, salt and fold through gently, add the hazelnuts, making sure you reserve some for sprinkling on, then transfer half of the mixture into a 20cm x 20cm baking tray that has been greased and lined with non-stick baking parchment, pop in the Ferrero Rocher chocolates then add the rest of the brownie mix. Smooth flat then sprinkle over the reserved nuts.
  3. Bake in a pre-heated oven set at 180℃ / gas mark 4 for around 35-40 minutes. Check the brownie has a papery thin crust and it should have a slightly gooey centre, remove from the oven and leave to cool before portioning into 9 then serve with some ice cream.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Hazelnut Brownies

Hazelnut Brownies

PREP 20 minutes
TOTAL 1 hour
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 200 g dark chocolate (70% cocoa content)
  • 200 g unsalted butter
  • 270 g golden caster sugar
  • 3 eggs
  • 12 g plain flour
  • 1 tbsp cocoa powder
  • 1 g salt
  • 100 g crushed hazelnuts
  • 12 Ferrero Rocher chocolates
  1. Over a pan of gently simmering water melt the butter and chocolate in a bowl, make sure the bottom is not touching the water.
  2. While the chocolate is melting beat the eggs and sugar until light and fluffy, this will take around 5 minutes then stir in the melted chocolate until combined fully. Sift in the flour, cocoa powder, salt and fold through gently, add the hazelnuts, making sure you reserve some for sprinkling on, then transfer half of the mixture into a 20cm x 20cm baking tray that has been greased and lined with non-stick baking parchment, pop in the Ferrero Rocher chocolates then add the rest of the brownie mix. Smooth flat then sprinkle over the reserved nuts.
  3. Bake in a pre-heated oven set at 180℃ / gas mark 4 for around 35-40 minutes. Check the brownie has a papery thin crust and it should have a slightly gooey centre, remove from the oven and leave to cool before portioning into 9 then serve with some ice cream.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Our social features are coming soon