|all images © Kathreinerle Photography|
More recipes (for example a stunning Cacao Gin Cocktail) are now available on pretty cards and booklets in their stores all over the UK, Amsterdam, Copenhagen, New York and Boston.
HAZELNUT AND PECAN BROWNIES
Preparation: 20 mins
Cooking: 40 mins
200g/7oz unsalted butter, plus extra for greasing
220g/7.oz Hotel Chocolat
70% Dark Chocolate Drops
200g/7oz caster sugar
3 large eggs, lightly beaten
1 vanilla pod, split lengthways and seeds scraped out
150g/5oz plain flour, sifted
1 tsp baking powder, sifted
75g/2oz pecan nuts,broken into pieces
75g/2oz whole hazelnuts
3 tbsp desiccated coconut
150g/5oz Hotel Chocolat
40% Milk Chocolate Drops
2. Melt the dark chocolate drops and butter in a large heatproof bowl set over a saucepan of gently simmering water, stirring occasionally.
3. Remove the bowl from the heat and stir in the sugar, beaten eggs and vanilla seeds. Fold in the flour and baking powder then add the pecan nuts, hazelnuts coconut and milk chocolate drops.
4. Pour the mixture into the prepared baking tin and bake until the top is firm but the centre is still slightly soft when pressed lightly, about 30–35 minutes. Leave the brownies to cool in the tin on a wire rack and cut into 12 squares.
… and for the case you worry about the calories, my little sister just wrote this on my kitchen wall