Thursday, March 4, 2010

Dark Chocolate Brownies with Hazelnuts

I am a "brownie-from-a-box" kind of gal. I've never really found a scratch recipe that I loved. So, when I found this one, I thought I'd give it a try. It was a recipe for a basic brownie, but I jazzed it up by using 60% Dark Chocolate chips and Dark Chocolate cocoa powder. Then, check out the toppings! Toasted hazelnuts and more chocolate chips. This brownie is a chocolate heaven! Warmed and paired with ice cream made this brownie a dream come true.

Dark Chocolate Brownies with Hazelnuts

2/3 cup all-purpose flour
1/2 teas salt
1/2 teas baking powder
vegetable cooking spray
1 TB Dark chocolate unsweetened chocolate (cocoa powder)
4 ounces bittersweet or semisweet chocolate (I used 60% cacao bits)
10 TB (1 stick plus 2 TB) unsalted butter
1 1/4 cups sugar
2 teas vanilla extract
3 large eggs
1 cup hazelnuts for topping, can add additional into batter if desired.
1/2 cup additional chocolate chips

Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

Whisk flour, salt and baking powder in a small bowl; set aside.

Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil or parchment paper in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan. Spray sheet with cooking spray.

Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy.

Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.

Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

Meanwhile, toast hazelnuts: Place hazelnuts in a frying pan on medium heat, and cook, stirring frequently until toasted, about 10 minutes.

Cool brownies in pan on a wire rack for five minutes. Sprinkle the top with the toasted hazelnuts, and extra chocolate chips.

After 5 minutes, use handles to pull brownies from pan.

Completely cool brownies on rack, at least three hours. Cut into squares and serve.

If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days. Makes 16 brownies.

You have to serve this with ice cream!


  1. My mouth is watering. This looks so moist and delicious!!

  2. I have made brownies with Nutella and hazelnuts before. Recipe on my blog:) SO good! I will have to try your version!

  3. And I'll have to try yours Maria! Heaven knows you have amazing recipes!

  4. I'm dreaming of a dark, decadent, delicious brownie. It looks amazing!

  5. Oh dear! Could you possibly have made them look any more tantalizing?!?!?! They look positively divine!

  6. And now I need brownies. Like, right now.