Chocolate Hazelnut Brownie Truffles

Betty's Easy Steps

1. Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease a shallow 20cm square cake tin and line the base and 2 sides with baking paper.
2. Make, bake and cool the brownies as directed on the brownie box using the oil, water and eggs.
3. Mix 80g of the chocolate icing with 25g of the chopped hazelnuts in a small freezer-proof bowl. Place in the freezer for 30 minutes.
4. Lift the cooled brownies from the tin using the baking paper. Trim off the crusts along each edge (eat as a cook’s treat!) and cut into 25 small squares. Using a rolling pin, flatten each brownie to a thin 5cm square.
5. Line a baking sheet with baking paper. Place 1/3 teaspoon of the chilled chocolate and hazelnut mixture in the centre of each square. Draw the corners of the brownie around the filling to enclose and pinch to seal with your fingertips. Roll between the palms of your hands to shape into a round truffle. Place on the lined baking sheet.
6. Place the rest of the chocolate icing in a microwave-proof bowl and heat on High for 40 seconds or until melted. Stir until smooth. Using 2 forks to hold each truffle, dip the truffles into the icing to coat, then place on the baking sheet. Sprinkle over the remaining nuts. Chill in the fridge for 30 minutes until set, then spray the tops with edible gold spray. Store in an airtight container in the fridge for up to 1 week.

Betty's Tips

• You can use any nuts you like instead of hazelnuts. Try finely chopped walnuts, pecans or almonds.
• Instead of decorating the truffles with chopped nuts and gold spray, try gold 100s and 1000s or gold glimmer sugar for a different sparkly finish.