It did take a long time before I wanted to do it again, and this time, instead of other recipes I use, I just based on my gut feelings and what it should be.
So this is totally mine on the go
Dark Chocolate Espresso Hazel Nut Brownie with Rich Chocolate Ganache
For the Brownie
150g Lindt's Dark Chocolate with 50% Cocoa
100g Milk Chocolate - Chunky Hazel Nut
2 egg yolks
150g Self Raising Flour
1 tbsp Kahlua
2/3 tbsp Moccona Instant Espresso
2/3 cup dark brown sugar
2 tbsp golden Syrup
Whisk eggs, egg yolks and sugar, until ribbony. Whisk in golden syrup and slowly incorporate in room temperature milk until smooth.
Meanwhile, melt the chocolate with butter, and add the instant espresso, mix well.
Mix the 2 liquids together, add Kahlua and mix till smooth.
Sift in SR flour.
The mix already contains a bit of crushed hazel nut from the chocolate bar, and can add a bit more if desired, however I do find adding extra nuts make the brownies drier.
Pour in 11X7 lined greased brownie pan and bake in 140C oven for 1 hour. The centre might still be a bit gooey, but let it cool.
Once cooled, make chocolate ganache using 80g dark chocolate, 30g butter and 100ml cream, add to the brownie.
Slice and share....