Chocolate Hazelnut Brownies
There’s something magical about the combination of dark chocolate and hazelnuts. But be sure to start with fresh hazelnuts (always taste nuts before using them in any recipe, as they get stale or rancid over time). These brownies are at their best for about 2 days after baking, although they can be frozen if you can’t manage to get through them all. Brownies are delicious on their own, but you can also serve them with a scoop of vanilla or coffee ice cream or a dollop of whipped cream. My preference is for a double espresso on the side.
Center a rack in the oven and preheat to 350°F (175°C). Line the bottom and sides of a 9-inch square baking pan with parchment. Set aside.
Place 1 cup of the hazelnuts in the work bowl of a food processor and pulse on and off a few times just until nuts are finely ground. Place in small bowl. Keep the remaining hazelnuts whole or, if desired, coarsely chop. Set aside.
In a heatproof bowl set over (not in) a saucepan of simmering water, heat together butter and chocolate, stirring occasionally, just until melted. Let cool for a minute or two.
Whisk in sugar until well combined. Then whisk in eggs, one at a time, until blended. Stir in vanilla.
Fold in flour, ground hazelnuts and salt. With a rubber spatula, fold in whole hazelnuts.
Scrape the batter into parchment-lined baking pan. Smooth the top with a spatula.
Place on center rack in oven and bake for 30 to 35 minutes or until a thin knife inserted into center comes out clean. Place on rack and let cool. These get better over the next few hours, so try to be patient. I like them best the next day.
Cut into large squares and serve.
*To lightly toast hazelnuts, place them on a baking sheet and toast in a 350F (175°C) oven for about 5 to 7 minutes, until they’re golden. Watch carefully to make sure they don’t burn.
Carol White
Carol White is a Napa Valley-based food writer and editor who has passionately devoted herself to the study of food and cooking. She was previously based in Toronto, where she worked as a food editor for one of Canada’s most popular magazines, Canadian Living, and edited a weekly food column for Canada’s largest newspaper, The Toronto Star. Carol is also the editor of the highly successful President’s Choice Cookbook and President’s Choice Barbecue Cookbook. Over the years, Carol has evolved a style of cooking that friends call “Cuisine Carolaise.” While not French, per se, Cuisine Carolaise can be described as rustic, clean, rich in flavor and based on the freshest, best-quality ingredients available.