Light work load leads to a heavy belly

Toffee and Hazlenut Brownies

I swear to god these are delicious brownies, though the picture makes them look a little dark and ominous. They've got stickyness with bite, and not too much overkill on chocolate as the hazlenut chunks give your mouth a nice dry contrast to rub up against. TOTALLY WORK- could work better with banana jam.

Homemade Toffee

25g unsalted butter

75g Caster suger

Gooey Mix

300g chocolate (200g 70% coco solids & 100g 50% coco solids)

280g unsalted butter

2 eggs

280g plain flour

180g caster sugar

100g light brwon muscavado sugar

1/2 tsp vanilla extract

1/2tsp salt

80g hazlenuts

Make the toffee, add ingrediants together, and heat on a medium (7mins maybe), stirrign constantly with a wooden spoon - then when the mix turns a nice dark caramel colour, pour onto a baking tray, lined with baking parchment to cool. Pre-heat the oven to gas mark 3. Sift flour and salt and set aside. Melt chocolate and butter together over a pan of simmering water (don't let the water touch the bottom of the pan or let the chocolate mix get too hot) - when melted remove from heat and set aside. Add sugar, eggs, vanilla extract to a bowl and whisk, just until combined. Fold in the melted chocolate / butter mix. Fold in the flour / salt mix. The caramel should be cooled now, so break it up and add to gooey mix. Add the hazelnuts (crush them in a bag by hitting them with something heavy - a freezer bag works good for this). Then pour / spoon the mix onto a baking tray  that's been buttered and lined with baking parchment. Cook in the oven (25mins) until a skewer inserted in the middle comes out clean.