Dish up a decadent dessert with two famous duos: chocolate and hazelnut, plus strawberries and cream. Our foolproof brownie mix is rich and indulgent, and with a few extra-special touches it makes a totally loveable dessert.
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/ Serving 8 people
/ Serving 8 people
roasted hazelnuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
chocolate brownie mix(ContainsGlutenMay be present Milk, Peanuts, Sesame, Soy, Tree Nuts)
light thickened cream(ContainsMilk)
Preheat the oven to 180°C/160°C fan-forced. Line a 20cm square baking tin with baking paper. Melt the butter in the microwave or in a saucepan. Roughly chop the roasted hazelnuts. TIP: Brownies are best if you bake them the day before serving. If you prefer a fudgy texture, refrigerate overnight before serving, or keep them at room temperature if you like them cakey!
Crack the eggs into a large mixing bowl. Add the brownie mix, melted butter and a pinch of salt. Stir until well combined. Pour the brownie mixture into the prepared baking tin and spread with the back of the spoon. Sprinkle with the roasted hazelnuts.
Bake until just firm to the touch but still a little soft in the middle, 25-28 minutes. Allow to cool completely in the baking tin. While the brownies are baking, roughly chop the strawberries. In a medium bowl, combine the strawberries, sugar and balsamic vinegar and set aside. TIP: To check if the brownies are done, stick a toothpick or skewer in the centre. It should come out with crumbs clinging. If you like your brownie more cakey and less fudgy, bake for an extra 5 minutes. TIP: The brownies will firm up more once they've cooled.
When the brownies have cooled, slice into 9 squares. Serve the brownies topped with the light thickened cream and the balsamic strawberries. TIP: Store any leftover brownies and strawberries in an airtight container!