Decadent salted chocolate and hazelnut brownies

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

1.  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.
2. 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.
3.  In a separate mixing bowl, whisk together the granulated sugar and eggs until the mixture becomes pale and slightly fluffy.
4.  Slowly pour the melted chocolate and butter mixture into the sugar and egg mixture, stirring constantly until well incorporated.
5. 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.
6.  Stir in the roasted hazelnuts and vanilla extract, ensuring they are evenly distributed throughout the brownie batter.
7. Pour the brownie batter into the prepared baking pan. Use a spatula to level it out and ensure it reaches the corners.
8. 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.
9. 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.
10. 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.