Easy Chocolate brownies with cranberries and hazelnuts
I’ve got a thing about eating chocolate and nuts together. Last year I posted my new and improved ‘Just Beet It‘ brownies that had walnuts and more recently, for Easter, I posted a Creme Egg Double Chocolate Muffins recipe with pistachios. This time round it’s the turn of hazelnuts to make an appearance. Chocolate and hazelnuts have long had a happy relationship. Nutella instantly springs to mind, and so does fellow blogger Danni Martin’s Healthier Chocolate Spread.
Brownies are my favourite to make when you want something chocolatey that’s simple and cause a minimum of fuss. I made these in celebration of my blog turning 2 years old on 30th May. I’ve been so busy of late that I completely forgot all about it! I’m so happy to still be blogging and feel like I’ve really come a long way since I started. Unlike the Just Beet It brownies which were more compact, these easy chocolate brownies are more spongey and light. I used a mix of whole hazelnuts and chopped, just to play around with the texture.
I have seen a lot of brownie recipes pop up recently and it made me think about my healthier version I made with beetroot and how I wanted to revise it. I did like the original but I wanted them to be more decadent because that’s how brownies should be, right?
I added more chocolate, so they aren’t as healthy, but they’re brownies so who cares, right? They’re more moist than my originals and you’ll still get that earthy beetroot taste coming through, which goes so well with the chocolate.
These would make the perfect gift for your loved one at Valentine’s Day especially if they’re a fan of beetroot.
- 3 eggs
- 100g golden syrup
- 1 tsp vanilla extract
- 60g plain flour
- 30g raw cacao powder
- 1 tsp baking powder
- pinch of sea salt
- 200g unsalted butter
- 200g dark chocolate, chopped
- 300g cooked beetroot
- 50g walnuts, chopped
- Whisk the eggs, golden syrup and vanilla extract in a bowl.
- Sieve the flour, cacao powder, baking powder and pinch of sea salt in a bowl and mix well together and then add it to the egg mixture.
- Melt the unsalted butter and chopped dark chocolate in a bowl by placing it into a saucepan of hot water, once ready add it to the egg mixture.
- Puree the cooked beetroot and fold into the mixture along with the chopped walnuts.
- Pour into a lined baking tray and bake for 25-30 minutes at 180c.
- Let it cool and then cut into squares.
- Enjoy on its own or with ice-cream