350g dark chocolate
250g butter, roughly chopped
1 cup caster sugar
1 tsp vanilla extract
¾ cup hazelnut meal
1 cup dark chocolate chips
1 cup roasted hazelnuts, chopped
¼ cup Frangelico (optional)
Preheat oven to 165°C. Line a medium-sized brownie tin with baking paper.
Over a double boiler, melt the chocolate gently with the butter until smooth and glossy. Remove from the heat and add a pinch of salt.
In a mixing bowl, whisk together the eggs, sugar, hazelnut meal and vanilla until combined.
Fold the melted chocolate and butter mixture through the egg mixture, then stir through the chocolate chips, hazelnuts and Frangelico (if using).
Pour the mixture into the lined brownie tin and place in the oven to cook for 30-40 minutes until crispy on top but still soft and chewy in the centre.