Instructions: For best results, use good quality chocolate such as Valrhona or Callebaut to make these fudgey brownies.

Melt bittersweet chocolate and butter in heatproof bowl set over saucepan of hot, not simmering, water, stirring occasionally. Let cool slightly. In small bowl, combine flour and salt; set aside. With an electric mixer on medium speed, beat eggs in large bowl for 2 minutes or until light and frothy. Gradually beat in sugar; beat in vanilla. Fold in melted bittersweet chocolate mixture but dont incorporate it completely. Fold in flour mixture until not quite incorporated. Add hazelnuts, milk chocolate and white chocolate; fold in until just well blended. Transfer batter to lightly greased 8-inch (20 cm) square baking pan; smooth top.

Bake at 350 F (180 C) for 30 to 35 minutes or until the top is dry but a toothpick inserted in centre emerges with some traces of melted chocolate and moist crumbs. Place pan on wire rack and run a very thin sharp knife around outside edge of brownie to loosen from side of pan; cool completely. Dont try to cut brownies when warm. Cover pan with plastic wrap and store at cool room temperature.

Makes 15 brownies.

Note: To toast hazelnuts, spread nuts on rimmed baking sheet and bake at 350 F (180 C) for 8 to 10 minutes or until golden. Transfer nuts to towel; rub to remove skins.

TIP: This batter can also be used to make cookies. Cover bowl of brownie batter tightly with plastic wrap and refrigerate overnight. Drop batter by heaping tablespoonfuls (batter will be stiff) on to baking sheet lined with parchment paper, about 21/2 inches (6 cm) apart. Bake at 325 F (160 C) for 12 minutes or until slightly set. Centres will still be soft. Let stand on baking sheet for 3 minutes, then remove to wire rack to cool completely.

Makes 34 cookies.

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