Dive into the deep, rich flavors of our Ultimate Dark Chocolate and Roasted Hazelnut Brownies. This recipe expertly combines luscious dark chocolate with the toasty, nutty crunch of roasted hazelnuts, all balanced with a subtle sweetness. Crafted for the chocolate connoisseur, these brownies offer a sophisticated, velvety texture with each indulgent bite.
Why You’ll Love This
These brownies are a chocolate lover’s dream, featuring a robust dark chocolate base enhanced by the mellow sweetness of light brown and caster sugars. The roasted hazelnuts add a delightful crunch, providing a perfect textural contrast to the dense, fudgy brownies. It’s a luxurious treat that strikes the perfect balance between rich and irresistibly crunchy.
Perfect Occasion
Ideal for any occasion that calls for a touch of elegance, these brownies are perfect for dinner parties, special celebrations, or as a thoughtful homemade gift. They also serve as a comforting treat for a cozy night in, paired with your favorite coffee or a glass of red wine.
Decoration Tips
For a stunning presentation, consider a light dusting of powdered sugar or a drizzle of caramel over the cooled brownies. You could also top them with a sprinkle of sea salt to enhance the chocolate flavor or add whole or crushed roasted hazelnuts before baking for extra crunch and visual appeal.
Ingredients:
- 150g unsalted butter, cubed
- 220g dark chocolate, finely chopped
- 3 large eggs
- 175g light brown sugar
- 100g granulated sugar
- 5g pure vanilla essence
- 125g rye flour
- 50g roasted hazelnuts, whole or chopped
- A pinch of fine sea salt
Method:
- Cube the butter and finely chop the chocolate. Gently melt them together using a double boiler method until smooth.
- In a separate bowl, vigorously whisk the eggs with both sugars and vanilla for a couple of minutes longer than usual.
- Slowly add the melted chocolate mixture to the egg mixture, whisking continuously until well combined.
- Mix in a pinch of salt.
- Sift the rye flour over the chocolate and egg mixture, folding gently to incorporate without deflating the mixture.
- Before the mixture is completely uniform, fold in the roasted hazelnuts.
- Pour the batter into a parchment-lined baking tin. Spread evenly to the corners, taking care not to remove too much air.
- Bake in a preheated oven at 160°C (fan) for about 30 minutes.
Cutting:
- Allow the brownies to cool at room temperature, then refrigerate for a few hours to firm up.
- Optional: Add any desired toppings before cutting.
- Cut the brownies straight from the fridge for clean, sharp edges.
Enjoy!
