Chocolate and Hazelnut Brownies Thermomix style
250 dark cooking chocolate (broken into pieces)
175 g chopped butter
250 g caster sugar (made in TM)
1 tsp vanilla essence
150 g plain flour
½ tsp baking powder
½ tsp salt
Melted butter, for greasing
Plain flour, for flouring
Preheat oven to 180 degrees. Brush a 20 x 30 cm lamington plan with melted butter to grease and then dust with flour to coat lightly. Tap out any excess flour.
Spread the hazelnuts over a baking tray and toast in pre-heated oven for 5-8 minutes or until aromatic. Transfer the hazelnuts onto a clean tea towel and rub with the tea towel to remove the skins. Discard the skins and set aside the hazelnuts to cool.
Place chocolate in Thermomix and chop for 5 seconds on speed 8. Add chopped butter and melt together with the chocolate for 2 minutes at 50˚ on speed 3. Set aside.
Insert butterfly and add eggs and sugar to bowl. Beat together for 2 minutes on speed 3, stopping to scrap down the bowl in the middle if required. Remove butterfly and add the melted chocolate mixture together with the vanilla essence. Beat for 10 seconds on speed 4.
Add the flour, baking powder and salt and fold through the chocolate mixture for 5 seconds on Reverse speed 2. Add the hazelnuts and fold through for a further 2 seconds on Reverse speed 2.
Pour the mixture into the prepared pan and bake in pre-heated oven for 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool in pan. Turn onto a cutting board and cut into serving portions. Dust with icing sugar if desired. Store in an airtight container for up to 5 days.