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Hazelnut Chocolate Brownies with Balsamic Strawberries & Cream

Hazelnut Chocolate Brownies with Balsamic Strawberries & Cream

4 steps | Dessert | Serves 4+

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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.

Allergens:MilkTree NutsEggGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

roasted hazelnuts

(ContainsTree Nuts)

1 packet

chocolate brownie mix

(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy)

1 punnet

strawberries

1 packet

light thickened cream

(ContainsMilk)

Not included in your delivery

150 g

butter

(ContainsMilk)

3

eggs

(ContainsEgg)

1 tbs

sugar

1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1550 kJ
Fat22.4 g
of which saturates12.6 g
Carbohydrate36.2 g
of which sugars30.9 g
Protein5.5 g
Sodium157 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Instructionsarrow up iconarrow up icon
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1

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!

2

Crack the eggs into a large mixing bowl. Add the brownie mix, melted butter and a pinch of salt. Stir until well combined. Transfer the brownie mixture into the prepared baking tin and spread with the back of the spoon. Sprinkle with the roasted hazelnuts.

3

Bake the brownies 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 brownies more cakey and less fudgy, bake for an extra 5 minutes.

4

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 separate airtight containers!