This recipe is very simple to make- the secret is in watching not to over cook the brownies so they retain their fudgy stickiness.
  • 125g ( 4 ½ oz) Divine Heavenly White Chocolate
  • 100g (3 ½ oz) butter
  • 285g (10 oz) caster sugar
  • 3 eggs
  • 1 x 5ml (1 tsp) vanilla extract
  • 150g (5 ½ oz) skinned hazelnuts
  • 225g (8 oz) white chocolate chunks
  • 175g ( 6 oz) strong plain flour

Preparation & Quantity:

Makes about 40 pieces large swiss roll tin - or do them in a deeper tin allow longer to cook about 50 minutes and serve with ice cream.
Preparation Time: 15 minutes   
Cooking Time: 30 minutes
Oven temp: Gas 5/190°C


  1. Line the tin with aluminium foil and grease lightly or use Teflon cooking linerMelt chocolate and butter in a pan.
  2. Remove from heat and add sugar - stir until well mixed.  
  3. Take time to do this stage or the sugar will not all dissolve in cooking and the brownies may be gritty.
  4. Add eggs one at a time, then vanilla, nuts and chocolate.
  5. Stir in flour thoroughly and pour into prepared tin. Bake for 30 minutes in the centre of the oven.
  6. A skewer inserted into the centre of the tray should come out slightly sticky - don't keep cooking till the skewer is clean as in other cake recipes or your brownies will overcook and be dry not fudge like.  
  7. Remove from the oven and place on a rack.Allow to cool.
  8. Remove from tin, peel off foil, cut into squares and dust with icing sugar. 
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