The recipe I make for hazelnut brownies is by Laurel Evans, and my whole family loves it because they are very delicious and will surely please yours as well. Brownies are typical American pastry treats; besides being very tasty and good, they are simple and quick to make. In fact, they don’t need electric whisks or mixers, just a hand whisk and a spatula for sweets.
Note: they should not be overbaked because they need to stay moist and soft, and before cutting them into classic squares, the cake should be completely cooled.
Okay, let’s discover it together!
See you soon Susy
Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: American
- Energy 153.25 (Kcal)
- Carbohydrates 17.77 (g) of which sugars 13.22 (g)
- Proteins 2.32 (g)
- Fat 9.49 (g) of which saturated 4.67 (g)of which unsaturated 4.72 (g)
- Fibers 1.83 (g)
- Sodium 65.33 (mg)
Indicative values for a portion of 28 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Hazelnut Brownies
- 10.5 tbsp butter
- 1.25 cups sugar
- 0.625 cups unsweetened cocoa powder
- 2 eggs
- 0.5 cups all-purpose flour
- 0.5 cups hazelnuts (toasted)
- Half teaspoon vanilla extract
- 1 pinch salt
Tools
You’ll only need
- Spatula
- Hand whisk
- Baking pan square 8×8 inches
Prepare the Hazelnut Brownies
Melt the butter, sugar, cocoa, and pinch of salt in a bowl over a bain-marie, stirring until creamy. Remove from heat and let cool.
Then add the vanilla extract and the eggs one at a time, stirring vigorously with a spatula until the mixture is smooth.
Next, add the sifted flour and continue stirring vigorously until the mixture is homogeneous, finally incorporate the chopped hazelnuts.
Pour the batter into a square baking pan lined with parchment paper, bake at 350°F for 25 minutes.
Once baked, let them cool well, and when they are cold, cut them into large squares with a smooth-bladed knife.
Storage
We can store our brownies in a tin box for 3/4 days.
If you liked the recipe, I recommend the chocolate cookies.
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