Raspberry and Hazelnut Brownies

August is behaving badly. I am sure it has rained more days this month than it has been sunny. Which is making me a little bit grumpy. I can't complain because we have had some scorchers in the last few months but once again the great English summer seems to have been and gone. Which has got me thinking as I sit here in my dressing gown and cuppa in hand about Autumn. I am getting a little bit excited about all the food I want to cook when the weather starts to turn a little chilly, oh and that I can't wait to wear the latest addition to my wardrobe... a bright yellow rain mac, eeek! I love hearty food and that is what Autumn and Winter is all about. There is nothing more satisfying, well for me, then sitting in front of a fire with a good book, a thick blanket and a bowl of home made soup or a big ol' bowl of stew.

When I think of brownies or when I crave brownies the most is on damp, dull days. I always crave chocolate when the weather is rubbish so brownies are always a perfect fit for my cake chocolate needs, which lets face it, is all the time. Raspberries always work well with chocolate and I wanted to keep them a little bit summery so I added them to my brownies. I also love adding nuts to them as it gives them a little crunch and more substance which is perfect if you want something indulgent and filling.

Of course these brownies or any brownies for that matter are best served warm with ice cream. I opted for some vanilla ice cream and some fresh raspberries with mine, another good combination is raspberry sorbet. 

Ingredients 

150g Dark chocolate - Broken up

175g Butter 

3 Eggs 

275g Caster sugar 

75g Plain flour 

1 Tsp Baking powder 

1/4 tsp Salt 

20g Chopped hazelnuts 

20 Fresh or frozen raspberries 

Icing Sugar to finish 

Line and grease a 20cm square tin and preheat the oven to 180 degrees C/Gas mark 4. 

Put the broken chocolate and butter into a bowl over a pan of simmering water. When it has melted take it off the heat. 

Whisk the eggs and sugar together lightly, making sure you do not overdo this. Stir in the egg mixture, flour, baking powder, salt and hazelnuts into the chocolate mixture. Then pour into the tin and bake near the top of the oven for 15 minutes. Open the oven carefully and take the tray out of the oven, place the raspberries over the brownies and push down. Put back into the oven for 30 minutes until springy in the middle. 

Leave the brownies to cool completely before cutting into squares. Sprinkle icing sugar over them to finish. 

Best served warm!