I bought some hazelnuts with the intention of making some Chocolate-Hazelnut Biscotti for my failed Gevalia House Party. I ended up running out of both time and energy, which was fine since practically no one came. But I never got around to using the hazelnuts, until now.
Dark Chocolate Hazelnut Brownies.
It’s not reinventing the wheel or anything. I basically took one of my go-to brownie recipes, and added in some toasted hazelnuts. I thought about chopping them, but I like whole hazelnuts (thank you, Fererro Roche), so I left them as-is. I did toast them, though:
And they are delicious. I also thought about sprinkling the top with some salt flakes, but in the end, decided against it. It’s much easier for me to resist eating the whole pan myself if they’re NOT sweet and salty.
- ½ C unsalted butter (1 stick)
- ¼ C + 2 Tbsp Dutched cocoa powder (I used Hershey’s Special Dark)
- 2 Tbsp olive oil
- 1 C sugar
- 2 eggs
- 1 tsp vanilla extract
- ¾ C flour
- ½ C toasted hazelnuts
- Preheat the oven to 350 degrees F. Grease an 8X8-inch baking pan and set aside.
- In a medium saucepan, combine the butter, cocoa and olive oil, and melt the butter over low heat.
- Remove from heat, then stir in the sugar, eggs and vanilla extract. Stir in the flour and hazelnuts.
- Spread the batter in the prepared baking pan, and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely before cutting into bars.
Jay on the other hand, has almost single-handedly demolished this entire pan by himself. Which is fine…I made them for us to snack on–And because I wanted brownies.
Delicious nutty brownies.