Lifestyle
Decadent salted chocolate and hazelnut brownies
Salted chocolate and hazelnut brownies are a harmonious blend of rich chocolate, crunchy hazelnuts, and a dash of sea salt.
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In the world of desserts, few treats can compare to the sheer delight of sinking your teeth into a perfectly baked brownie. But not just any brownie – we’re talking about the epitome of indulgence, Salted Chocolate and Hazelnut Brownies. These brownies blend rich, dark chocolate, crunchy hazelnuts, and a sprinkle of sea salt.
Ingredients:
- 200g dark chocolate (70% cocoa)
- 200g unsalted butter
- 250g granulated sugar
- 4 large eggs
- 150g all-purpose flour
- 50g cocoa powder
- 1/2 tsp sea salt
- 150g roasted hazelnuts, roughly chopped
- 1 tsp vanilla extract
- Flaky sea salt, for garnish
Method
- Preheat your oven to 180°C. Line a 23×23 cm square baking pan with parchment paper, leaving an overhang for easy removal later. Grease the parchment paper lightly.
- In a heatproof bowl set over a pot of simmering water (double boiler), melt the dark chocolate and butter together until smooth and well combined. Remove from heat and let it cool slightly.
- In a separate mixing bowl, whisk together the granulated sugar and eggs until the mixture becomes pale and slightly fluffy.
- Slowly pour the melted chocolate and butter mixture into the sugar and egg mixture, stirring constantly until well incorporated.
- Sift the all-purpose flour, cocoa powder, and 1/2 teaspoon of sea salt into the chocolate mixture. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Stir in the roasted hazelnuts and vanilla extract, ensuring they are evenly distributed throughout the brownie batter.
- Pour the brownie batter into the prepared baking pan. Use a spatula to level it out and ensure it reaches the corners.
- Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remember that slightly underbaking them will result in fudgier brownies.
- Remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Sprinkle a pinch of flaky sea salt evenly over the top while they’re still warm. This step enhances the flavor profile by adding a delightful contrast.
- Carefully lift the brownies out of the pan using the parchment paper overhang and transfer them to a wire rack to cool completely. Once cooled, refrigerate for an hour to set the brownies. Finally, slice them into squares of your desired size.