Food & Drinks

Michelle Powell’s Chocolate & Roast Hazelnut Brownie

Sydney-based chef Michelle Powell, from Naturally Sauced, shares her delicious and simple go-to chocolate and roasted hazelnut brownie recipe!


- 200g quality dark chocolate 

- 250g unsalted butter 

- 50g chopped hazelnuts 

- 80g quality cocoa powder 

- 65g plain flour 

- 1 teaspoon baking powder 

- 360g caster sugar 

- 4 large free range eggs


- Preheat the oven to 180°C. Line a 24cm square baking tin with greaseproof paper.

- Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Stir through the hazelnuts.

- Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.

- Add the dry ingredients to the chocolate and hazelnut mixture and stir together well. Beat the eggs, then mix in until you have a silky consistency.

- Pour the brownie mix into the baking tin, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out clean – the brownies should be slightly springy on the outside but still gooey in the middle.

- Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Delicious served with a dollop of crème fraîche or yoghurt.