What's better than a block of Whittaker's 33% cocoa Creamy Milk chocolate? A block of this classic velvety chocolate with a silky hazelnut gianduja centre. Yes, you read it right. The team at Whittaker's have done it again with their latest addition, Hazella.
Featuring a blend of hazelnut and chocolate paste, the filling adds a truly decadent touch to the chocolate we all know and love. To add to this indulgence, we're spilling the beans on how to use a block of Hazella in this brownie recipe to create a rich, chocolatey, nutty dessert that'll be gone in a snap.
Ingredients
- 300g Butter
- 3⁄4 Cup Dark cocoa
- 2 1⁄2 Cups Brown sugar
- 3 Eggs, large
- 1 1⁄2 Cups Flour
- 250g Block Whittaker’s Hazella Chocolate
Method
- Preheat oven to 160°C fan bake, and grease and line a baking tin (we used a 20cm x 30cm tin).
- Chop up the Whittaker's Hazella chocolate carefully into individual squares (as to ensure the caramel remains encased in each square). Set aside.
- Melt the butter and cocoa in a saucepan over low heat. Once melted, remove from heat and stir through the brown sugar.
- Quickly beat in the eggs one at a time, before folding through the flour.
- Cool the brownie mix slightly before pouring half into the prepared baking tin. Push each chocolate square into the mixture. Pour over the remaining brownie mix and spread to cover the pieces of chocolate.
- Place the brownie in the oven to bake for 30 minutes, or until firm around the edges.
- When cool, cut into squares and dust with cocoa powder if desired.
Need another chocolate fix? Try this Whittaker's chocolate cake recipe next.
Image credit: Whittaker's.