Milk Chocolate Traybake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 30x20cm traybake tin and line it with parchment paper.

   Tip: Use a silicone mat for easy tin removal.

2. 2

   In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large bowl, cream the butter and granulated sugar until light and fluffy.

   Tip: Use an electric mixer for a faster result.

4. 4

   Beat in the eggs one at a time, followed by the unsweetened cocoa powder.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.

   Tip: Be careful not to overmix the batter.

6. 6

   Stir in the milk chocolate chips and chopped hazelnuts.

   Tip: Use a rubber spatula for a smooth finish.

7. 7

   Pour the batter into the prepared tin and smooth the top.

   Tip: Tap the tin gently to remove any air bubbles.

8. 8

   Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Don't open the oven door during the baking time.

9. 9

   Remove the traybake from the oven and let it cool in the tin for 10 minutes.

   Tip: Use a wire rack for easy cooling and dusting with powdered sugar.

10. 10

    Cut into squares and serve with a drizzle of milk chocolate ganache.

    Tip: Enjoy warm or at room temperature.