Chocolate hazelnut brownies recipe by Florence Knight

My brownies are an absolute favorite at home. I've actually never cooked them in a restaurant, but used to make them for my market stall in Camden Passage in Islington. These brownies have the flaky, sweet tops, chewy corners, and gooey center that so many recipes don't provide.

Makes 12 pretty bigthe darker chocolate 400gbbutter 280gggs 6 medium caster sugar 450skinless hazelnuts 100gNutella 2 tbspflour 170gsalt a pinchchocolate chips 100g.

Once the oven is hot, toast the hazelnuts on a baking sheet dry for 3 minutes until beginning to smell nutty. Leave to cool, then halve or mash, leaving them fairly large.

Crush the dark chocolate and melt it with the butter in a heatproof bowl. heat over a saucepan of simmering water. Stir to combine then remove from heat and let cool slightly.

In a large bowl, whisk the eggs with the sugar until combined but not yet pale or sparkling.

Pour chocolate mixture over eggs and sugar and stir to incorporate. Stir in the Nutella. Stir in the flour with a pinch of salt, then add the hazelnuts and chocolate chips.

Scrape the dough into the mold and bake for 10 minutes, then lower the temperature of the Oven at 150°C convection heat/thermostat 3 and continue cooking for about 20 minutes. By this time, the top should look all flaky and cracked and have turned a lighter brown, the edges should be wrinkled, and the brownie shouldn't be wobbly in the tray. Take it out as soon as it looks like this, as it will continue to cook in the tray as it cools.

Let cool in pan then cut into squares.

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Florence Knight, leader of the Sessions Arts Club in London, is also the author of One: A Cook and Her Cupboard