The Chocolate and Hazelnut Brownies Recipe The classic recipe, these brownies are moist and soft in the center and crisp on top.
1 cup hazelnuts
12 tbsp unsalted butter, diced
10oz (300g) dark chocolate (at least 50 percent cocoa solids, or higher for more bitter brownies), chopped
1 1⁄3 cups sugar
4 large eggs, beaten
1 1⁄2 cups all-purpose flour
1⁄2 cup cocoa powder, extra to dust
1 Preheat the oven to 400°F (200°C). Scatter the hazelnuts evenly over a baking sheet.
2 Toast the nuts in the oven for 5 minutes until browned, being careful not to burn them.
3 Remove from the oven and rub the nuts in a kitchen towel to remove most of the skins.
4 Chop the hazelnuts coarsely—some big chunks and some small. Set aside.
5 Line the base and sides of the pan with parchment paper, allowing some overhang.
6 Put the chocolate and butter in a bowl set over simmering water, without touching the water.
7 Melt the chocolate and butter, stirring until smooth. Remove and leave to cool.
8 Once the mixture has cooled, mix in the sugar until very well blended.
9 Now add the eggs, 1 at a time, making sure each is well mixed before you add the next.
10 Sift in the flour and cocoa powder, lifting the sieve up high above the bowl to aerate.
11 Mix in the flour and cocoa until the batter is smooth and no patches of flour are seen.
12 Stir in the chopped nuts to evenly distribute them in the batter; the mixture should be thick.
13 Pour into the prepared pan and spread so the mixture fills the corners. Smooth the top.
14 Bake for 12–15 minutes, or until just firm to the touch on top and still soft underneath.
15 A skewer inserted should come out coated with a little batter. Remove from the oven.
16 Leave the brownie to cool completely in the pan to maintain the soft center.
17 Lift the brownie from the pan using the edges of the paper to get a good grip.
18 Using a long, sharp, or serrated knife, score the surface of the brownie into 24 even pieces.
19 Boil some water in a saucepan and pour it into a shallow dish. Keep dish close at hand.
20 Cut the brownie into 24, wiping the knife between cuts and dipping it in the hot water.
21 Sift cocoa powder over brownies. STORE Keep in an airtight container for 3 days.
|Chocolate and Hazelnut Brownies Recipe|