Chocolate Hazelnut Brownies
These naughty Chocolate Hazelnut Brownies are crispy on the outside and fudgy in the middle with loads of hazelnuts and chocolate chunks.
Ingredients
- 200 gm dark cooking chocolate (roughly chopped) (NOTE 1)
- 200 gm unsalted butter (roughly chopped)
- 4 large eggs
- 150 gm whole blanched hazelnut (NOTE 2)
- ¾ cup plain flour (all-purpose)
- 1 cup sugar
- ⅓ cup cocoa powder (unsweetened)
- ¼ tsp salt
- 150 gm chocolate (additional, chopped in small chunks) (NOTE 1)
Instructions
- Preheat oven to 180°C (356°F) or 160°C (320°F) for fan-forced ovens. Line a 20cm x 20cm (8in x 8in) square tin with non-stick baking paper allowing sides to overhang so the brownie can be easily be lifted from the tin once cooked.
- Place the chopped butter and chocolate in the jug and zap it in the microwave for 40 seconds intervals. At each interval stir the mixture with the metal spoon and repeat heating it in the microwave until the chocolate has completely melted. Leave the chocolate mixture to the side to cool.
- Heat up a frying pan on medium heat for 30 seconds, add in the hazelnuts and stir regularly for a few minutes. The hazelnuts are done when they smell roasted. Leave the nuts to cool off slightly then chop them up roughly in half.
- In a large bowl add in the sugar, salt and sift in the flour and cocoa powder, whisk well to combine. In a small bowl whisk the eggs until combined. Add the eggs into the melted chocolate and butter mixture and whisk to combine.
- Pour the chocolate mixture on to the dry ingredients and gently fold a few times only. Add in the chopped chocolate and hazelnuts and continue to fold just until combined and no flour is visible. Do not overmix the batter. Pour the batter into the prepared tin and carefully tilt the tin to spread the batter out evenly. Bake for 30 to 35 minutes.
- Allow the brownie to rest in the tin for 10 minutes. Using the overlapping baking paper to lift brownie from the tin and transfer it on top of a cooling rack. Leave for 20 to 25 minutes before carefully cutting the brownies into slices.
Notes
NOTE 1: Chocolate - I used dark cooking (baking) chocolate to melt with the butter. Cooking chocolate has generally less sugar and more cocoa butter than eating chocolate.
The additional chocolate will be used as chunks to distribute into the batter with the hazelnut. For this, you can use white, milk or dark eating/cooking chocolate. On this occasion, I used cooking milk chocolate.
NOTE 2: Blanched hazelnuts - Blanched (skinless) nuts are plunged in boiling water for a short time to help remove the skins on the nuts. You can substitute hazelnuts for your favourite nut or mixed nuts but make sure to remove the skins first and roast the nuts before baking.
Other notes: You will need a metal spoon and a microwave-safe jug/ bow to melt the chocolate and butter. Make sure there is no water on the spoon or in the jug because a small amount of moisture may seize the chocolate.
To enjoy the brownies with a crispy outer layer and fudgy middle eat brownies warm after slicing them. The brownies will still be fudgy and delicious if stored in the fridge but will lose the crispiness.
Storage - The brownies can be stored in an airtight container in the fridge for up to 5 days. It can be frozen for up to 3 months.
Gifting - Let the brownies set hard in the fridge overnight. Cut into slices and gift them in paper bags/wrapping or clear wrapping. Let them know that if they don't plan to eat it immediately to store their brownie in the fridge.
Nutrition
Serving: 1sliceCalories: 362kcalCarbohydrates: 31gProtein: 5gFat: 26gSaturated Fat: 12gCholesterol: 74mgSodium: 60mgPotassium: 234mgFiber: 4gSugar: 21gVitamin A: 385IUVitamin C: 1mgCalcium: 35mgIron: 3mg