Description
Brownies are a staple, a classic, don’t you agree? Everybody loves them. This is my favorite brownie recipe. The surface is slightly crisp, the inside soft, moist and gooey, contrasted with crunchy toasted hazelnut pieces!
Ingredients
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) sugar
- 1 tsp vanilla extract
- 3 eggs
- 3/4 cup (95 g) all purpose flour
- pinch of salt
- 3.3 oz (100 g) toasted, chopped hazelnuts
Instructions
- Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom and sides of the pan with parchment or wax paper.
- Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and hazelnuts.
- Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.