Guest Recipe: Breanna Richard's Hazelnut, Raspberry and White Chocolate Brownie - Spear's Magazine

Guest Recipe: Breanna Richard’s Hazelnut, Raspberry and White Chocolate Brownie

You will need

1 large lined cake tin

Preheated oven at 160°C


650g 70% chocolate

450g butter

750g sugar

8 eggs

100g flour (sifted)

100g toasted hazelnuts

1 punnet raspberries

150g white chocolate chips

1. In a bain marie, melt together the dark chocolate and butter in a large bowl, stirring constantly

2. In a large mixing bowl whisk sugar and eggs

3. Once chocolate and butter mixture is melted slowly add to egg and sugar mixture while whisking

4. Whisk in flour making sure not to over-mix

5. Fold in hazelnuts, white chocolate and raspberries

6. Bake at 160°C for 30-40 mins until brownie is slightly moist in the centre. It will be gooey once cooled.