Chocolate Brownies With Hazlenut Topping recipe by Sherien Essakjee

Ingredients

• 2 extra large eggs at room temperature
• ½ cup (125 ml) canola oil
• ¼ cup (60 ml) melted butter
• ½ cup (125 ml) milk
• 1 x 550g Ina Paarman Chocolate Brownie Mix
• ½ cup (50) g hazel nuts, roughly chopped
• ½ cup (125 ml) sugar
• 6 tablespoon (90 ml) cocoa powder
• 3 tablespoon (45 ml) Milo, Ovaltine or Horlicks
• Pinch of salt
• ¾ cup (180 ml) water
• 1 tablespoon (15 ml)