Chocolate And Hazelnut Brownies

O Meu Tempero
Chocolate And Hazelnut Brownies


The combination of cocoa powder and dark chocolate is the secret to making brownies that have intense flavor and also a moist and fudgy texture. Hazelnuts are added to the batter for these brownies, and it pays to peel them yourself by toasting in a dry skillet and then, while still warm, rubbing off the papery skins with a kitchen towel. If you buy blanched (peeled) hazelnuts, toasting them briefly in the skillet will help deepen their flavors.


200 grams Bakers Chocolate Bar (broken into pieces)
125 grams softened butter
200 grams caster sugar
1 salt ("pinch" of)
6 tablespoons cocoa powder
1 teaspoon vanilla extract
4 tablespoons flour
4 eggs (medium size)
100 grams roasted hazelnuts (skins removed)


1Place the chocolate in a food processor and pulse until finely chopped. Place in the bowl of a mixer.
2Add the butter, sugar, salt, cocoa powder, vanilla extract and flour and beat until combined.
3Add the eggs, one at a time, mixing to combine with the batter. Grease a 23 cm square pan with butter and line with parchment paper. Toast the hazelnuts in a frying pan and using a clean towel, rub the nuts to remove skins.
4Sprinkle the hazelnuts evenly over the batter.
5Bake in a preheated oven at 350°F for about 20-25 minutes.
6Watch cooking time so as not to over bake. The brownies should have a moist texture. If using a larger pan, reduce baking time.
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