HAZELNUT BROWNIES

PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 9 PIECES

125g butter

200g dark chocolate

½ cup (110g) caster sugar 2 eggs, beaten lightly

1¼ cups (185g) plain flour ½ cup (70g) roasted hazelnuts,

chopped coarsely

1 cup (190g) white Choc Bits icing sugar, to dust

1 Preheat oven to 180°C/160°C fan. Grease a deep 19cm square cake pan; line base and two opposite sides with baking paper, extending the paper 5cm above the sides.

2 Melt butter and chocolate in a saucepan over low heat. Stir in sugar; cook, stirring, for 5 minutes or until sugar dissolves. Cool for 10 minutes.

3 Stir egg and sifted flour into chocolate mixture, then nuts and

Choc Bits. Spread mixture into pan; level surface.

4 Bake for 30 minutes or until firm to touch and a skewer inserted at centre comes out with crumbs clinging to it. Cool in pan before cutting into squares. Serve dusted with icing sugar.