Raspberry and hazelnut brownies

“Reader, I married him.” 

Jane Eyre

My husband and I are soon to mark 25 years of marriage and one of the things I appreciate most about him is his unfailing support of my dreams and goals. He photographs most of the recipes for this blog in his spare time, and helps bring to life my food ideas. I could not do it without him. So this recipe is dedicated to him with my heartfelt thanks. Raspberries, Nutella and brownies are three things he loves, so this recipe, adapted from one in a magazine I picked up at the supermarket and read in the queue waiting for the checkout, is perfect for him. The brownies are super fudgy, but the raspberries bring just enough tartness to counter the richness of the chocolate. The addition of the toasted hazelnuts is mine, and I think the crunch and texture of the nuts adds something special. Use frozen berries in the brownies, but if fresh are in season they finish the brownies beautifully when scattered over the top.

Makes 16 – 20 slices, depending on size.

4 eggs
1/2 teaspoon sea salt
2 cups Nutella
1 cup self-raising flour
1 cup frozen raspberries
1/2 cup hazelnuts
125 fresh raspberries

Preheat oven to 180C (or 160C if fan-forced). Line a 28 cm x 19 cm shallow baking tray with silicon paper. Beat the eggs in an electric mixer on high speed for 8 – 10 minutes, until they are light and fluffy.  While the eggs are beating place the hazelnuts in a single layer on a flat tray and toast in the oven for 5 -6  minutes. Take out of the oven and place on a tea towel. Wrap up the nuts and then rub vigorously with your hands to remove the skins. Roughly chop the nuts and set aside. In a small saucepan gently heat the Nutella until it is softened and a little runny. While still beating, add the Nutella to the egg mixture along with the salt, and beat for another minute. Fold in the flour and frozen raspberries. Pour into the baking tin and smooth the surface gently. Sprinkle over the toasted hazelnuts and bake in the oven for 35 – 40 minutes until firm. Cool in the tin before slicing into squares. The brownies are very gooey so have patience and don’t try to slice them when they are hot. Before serving scatter over some fresh raspberries. Fabulous with a dollop of thick cream and a cup of coffee. The brownies will keep in the fridge for a few days, but take out of the fridge about half an hour before serving so they can get to room temperature.