Double Chocolate and Hazelnut Brownie Cake

Double Chocolate and Hazelnut Brownie Cake

This recipe and photo have been sent to me by my lovely Aussie friend, author Jennie Brumley — thank you Jennie!

(NOTE: For an ingredient-specific grams to ounces conversion chart click here)


Jennie Brumley’s Double Chocolate and Hazelnut Brownie cake 


100g roasted hazelnuts, roughly chopped
200g dark chocolate, chopped
250g butter
1 ¾ cups brown sugar
4 eggs at room temp
1 cup of plain flour
¼ teaspoon baking powder
100g white chocolate, chopped


  1. Pre-heat oven to 180C
  2. Line a 24cm spring-form cake tin with baking paper
  3. Put the dark chocolate and butter in a saucepan and melt over a medium heat. Set aside to cool slightly.
  4. Put the sugar and eggs in a large bowl then whisk together until well blended.
  5. Sift in the flour and baking powder and whisk together briefly.
  6. Add the chocolate butter mixture, white chocolate and nuts.
  7. Using a spoon, mix well then pour into the prepared tin.
  8. Bake for 50 minutes or until just set. Cool in the tin, then release the springform and peel off the paper.
  9. Cut into wedges and serve with ice-cream or whipped cream
Note: pieces of this cake can be frozen for up to 3 months.



OMG this sounds divinely decadent!

And DH’s birthday is coming up soon so this recipe is gonna be perfect for his birthday cake *VBG*




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6 Responses to “Double Chocolate and Hazelnut Brownie Cake”

  1. Glad to be of service! It’s really good when it’s still a bit gooey in the middle. It’s a bit messy to eat but oh, so good =P

  2. CJ Marienthal says:

    Sounds yummy but can you please translate the grams into ounces, cups and tablespoons? We’re not all on metric.
    Thanks, cjm

  3. Just dropping in to say I did make this cake for DH’s birthday and it is omigod delicious and soooo decadent! Kids and DH raved about it. YUM!