Salted Chocolate Hazelnut Brownies Recipes

CHOCOLATE-HAZELNUT BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil (not including the overhang).
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate-hazelnut spread in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

SALTED CHOCOLATE & HAZELNUT BROWNIES

Steps:

• Preheat the oven to 355 °F. Line a 9-inch square baking pan with parchment paper and lightly grease it.
• Place a heatproof bowl over a pan of simmering water. Place 100 grams of butter, 200 grams of chocolate and 150 grams of chocolate spread in the bowl. Once melted, stir and set to one side to cool.
• Use a handheld electric whisk to beat 3 eggs and 200 grams of sugar together in a separate bowl. Beat for about 5 minutes until light and fluffy.
• Add the chocolate mixture to the beaten eggs and sugar and whisk to combine.
• Sift in 150 grams of flour and add most of the roughly chopped pecans to the chocolate mixture.
• Transfer the brownie mixture to the prepared baking pan. Spread the mixture evenly and sprinkle the remaining pecans and some sea salt over the top.
• Bake for 30-35 minutes. Remove from the oven when the brownies are set but still slightly sticky in the center.
• Leave the brownies to cool in the pan.
• Cut the brownies into squares once cool.
• Serve with caramel sauce and ice cream.

CHOCOLATE HAZELNUT BROWNIES

Steps:

• Preheat oven to 325°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in Nutella and liqueur. Combine flour and salt; gradually add to chocolate mixture. Fold in 1 cup nuts., Transfer to a greased 9-in. square baking pan. Sprinkle with remaining nuts. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 30-40 minutes. Cool on a wire rack. Cut into bars.

SALTED CHOCOLATE & HAZELNUT BROWNIES

Steps:

• Heat oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 20cm square tin. Put the butter, chocolate and chocolate spread in a heatproof bowl and melt over a pan of lightly simmering water. Once melted, stir and set aside to cool a little.
• In another bowl, use an electric whisk to beat the eggs and sugar together for 5 mins until light and fluffy. Pour in the chocolate mixture and whisk briefly to combine. Sift in the flour and gently fold through the mixture, then add most of the pecans. Scrape the mixture into the tin and spread out with a spatula. Scatter over the last of the pecans and a good sprinkling of sea salt.
• Bake for 30-35 mins until set but a little gooey in the middle. Cool, then cut into squares and serve with ice cream and caramel sauce.