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“One of the best recipe I stumble upon. Moist and fudgy!”
READY IN:
40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180 deg C and place the rack in the center of the oven. Butter an 8 inch square pan, and line the bottom and sides of the pan with parchment or wax paper.
  2. Melt the chocolate and butter in a large stainless steel or a glass bowl places over a saucepan pf simmering water. Remove from heat and stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and hazelnuts.
  3. Pour into the prepared pan and bake for about 25mins (I baked mine for 20mins), or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temp pr chilled. These freeze very well.

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