I haven’t met a person who doesn’t like brownies. Yet. Do you like them? Brownies actually made me fall in love with chocolate cakes. I wasn’t particularly a chocolate type of person before. Then came these moist cakes.

I guess you have your own favorite recipe for brownies. This one is mine. They are moist and gooey from the inside, slightly crisp from the outside, accompanied by crunchy toasted hazelnut pieces that have such a wonderful flavor.

Brownies are pure chocolate goodness. On top of that, they are almost too simple to make. You can whisk everything by hand.

I would like to share some simple advice on how to achieve the perfect texture and make lovely brownies:

Whisk all ingredients by hand and don’t over beat the mixture. You don’t need electric mixer for brownies.

Always grease your baking pan and line bottom and sides with parchment paper. This will make removing baked brownie mixture from the pan very easy. You will simply pull it all out, holding the ends of parchment paper.

Once you’ve removed baked brownie mixture out of the pan, put it on a flat surface and cut with a sharp serrated knife. Wipe the knife into a cloth each time after cutting. This will make very nice slices.

Don’t decrease the amount of sugar in brownie batter. Sugar is what makes their inside soft, moist and gooey. I prefer to use brown sugar for fuller taste and texture.

For brownies, always use good quality dark chocolate (with at least 70 % cocoa). It will balance the amount of sugar and result in perfect brownies, not too sweet, taste properly balanced. Plus, chocolate is the essential part of this cake, it’s what makes brownie a brownie and that’s why you want to use good quality chocolate.

This recipe is adapted from Joy of baking.

Hazelnut brownies

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3 from 1 review

Author: Tamara Novacovic
Total Time: 45 minutes
Yield: 16 servings 1x

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Description

These hazelnut brownies feature a slightly crisp surface with a soft, moist, and gooey interior, complemented by crunchy toasted hazelnut pieces.

Ingredients

Units Scale

5 oz (150 g) dark chocolate (70% cocoa)
1 stick (113 g) butter, melted
2 tbsp (15 g) cocoa powder
1 cup (200 g) brown sugar
1 tsp vanilla extract
3 eggs
3/4 cup (95 g) all-purpose flour
Pinch of salt
1/2 cup toasted hazelnuts, chopped

Instructions

Preheat your oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven.
Butter or spray with nonstick cooking spray an 8-inch (20 cm) square pan, and line the bottom and sides with parchment paper for easy removal.
In a heatproof bowl, melt the dark chocolate and butter over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
In a large bowl, whisk together the cocoa powder, brown sugar, vanilla extract, and eggs until well combined.
Gradually add the melted chocolate mixture to the egg mixture, whisking continuously until smooth.
Gently fold in the flour and salt until just combined. Do not overmix.
Stir in the toasted hazelnuts until evenly distributed.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until the edges are set and the center is slightly gooey. A toothpick inserted into the center should come out with a few moist crumbs.
Allow the brownies to cool in the pan on a wire rack before lifting them out using the parchment paper. Cut into squares with a sharp serrated knife, wiping the knife clean between cuts for neat slices.

Notes

Use good quality dark chocolate with at least 70% cocoa for the best flavor. Grease and line your baking pan with parchment paper for easy removal. Do not overmix the batter to maintain a gooey texture. Cut brownies with a sharp serrated knife for clean edges, wiping the knife between cuts.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American