Fudgy hazelnut brownies and shortbread Millionaires!

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Fudgy hazelnut brownies and shortbread Millionaires!

Easter has come and gone already and the only thing that has left behind is the crazy amount of chocolate leftovers. I know that after the holodays, especially Easter for some reason, a lot of people feel like it is ready to get strated with brand new healthy habits and get rid of all the sweets and treats that we have let in our home. This is something that I’m totally going to do. I still feel extra full after the crazy amount od food I eat over the holidays. However, Isn’t it a shame to just throw out of the window all that amazing and lushus chocolate that we still have left in the fridge? It sure is. That’s why I thought I would make one last decadent treat that will make you feel like you’ve had enough chocolate for at least one year. But it is totally worth it.

Here I present you not one, but two amazing chocolate recipes that will make your friends beg for more. It is my Fudgy hazelnut brownies and shortbread Millionaires. Let’s get started!

For the brownies:

  • 180 gr butter
  • 280 gr sugar
  • 3 eggs
  • 140 gr flour
  • 3 tbsp cocoa powder
  • 1 1/2 tsp vanilla extract
  • 180 gr hazelnuts
  • 200 gr melted dark or milk chocolate


Preheat the oven to 180 C°. Melt the chocolate over simmering water and set aside.  Melt the butter into a saucepan. Remove from the heat, add the sugar and eggs and mix well. Add the flour, cocoa powder, vanilla, melted chocolate and crushed hazelnuts (save some for the topping). Mix until well combined. Grease a tin and line with parchment paper. Pour the mixture in the tin and top with the remaining hazelnuts. Bake in the oven for 20/25 minutes. Let cool before cutting into squares.

For the Millionaires

For the shortbread:

  • 100 gr butter
  • 175 gr flour
  • 50 gr sugar

In a bowl, use your fingertips to rub together the butter and flour for the shortbread base, then mix in the sugar. Press the mixture into the baking tin and bake in the oven for 15 minutes or until lightly golden.

For the caramel sauce click here.

Melt 200 gr dark or milk chocolate on a pan over simmering water. When the shortbread is ready take it out of the oven and pour the salted caramel sauce on top. Let it rest in the fridge for 30 minutes. When the caramel is set, pour the melted chocolate on top and place it back in the fridge until firm. Cut in squares and serve.





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