Double Choc & Hazelnut Brownies

• 1 15/16 ounces Stork packet
• 4 15/16 ounces plain chocolate broken into small pieces
• 3 eggs medium
• 1 7/8 cups caster sugar
• 1 teaspoon vanilla essence
• 5 1/8 tablespoons plain flour sieved
• 1 teaspoon baking powder
• 4 2/3 tablespoons cocoa powder
• 3 7/8 tablespoons creme fraiche
• 4 ounces plain chocolate chopped roughly
• 9/16 cup hazelnuts whole, roughly chopped
• 2/3 cup white chocolate chopped roughly

1. Preheat the oven to 170u0b0C, 150u0b0C fan oven, Gas mark 3.
2. Grease and line a 23cm (9 inch) square cake tin.
3. Place Stork and 140g (5 oz) plain chocolate in a bowl over a saucepan of hot water until melted.
4. Place eggs, sugar and vanilla essence in a large bowl and whisk together using an electric whisk until slightly thickened.
5. Stir in the melted chocolate and whisk together.
6. Carefully fold in flour, baking powder and cocoa powder, followed by the creme fraiche and one-third of the topping ingredients.
7. Pour into prepared tin and sprinkle over remaining topping ingredients.
8. Bake in preheated oven for 45-55 minutes or until an inserted skewer comes out clean. Cool before cutting into 12-16 pieces.

stork packet, chocolate, eggs, caster sugar, vanilla essence, flour, baking powder, cocoa powder, creme fraiche, chocolate, hazelnuts, white chocolate

Taken from www.yummly.com/recipe/Double-Choc-_-Hazelnut-Brownies-379079 (may not work)