Hazelnut Brownies
Does the current media feed have you down? Never fear, Hazelnut Brownies are here! There’s a lot going on in the world right now, and it’s a great time to find the joy of baking. The sweet aroma of salty butter and chocolate is enough to melt anyone’s troubles away. Your kids, friends, coworkers -or even the mailman -will delight when you share these delicate, fudgy brownies with them. So put the television on mute, pour yourself a cup of tea, and escape into the wonderful world of baking. Enjoy!
Ingredients
1/2 cup unsalted butter
4 oz bittersweet chocolate, chopped
1 jar Vincente Chocolate Hazelnut Cream*
3 tablespoons dark brown sugar
2 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon kosher salt
1/4 cup chopped hazelnuts
*Items with an asterisk can be found at The Cheese Shop of Salem.
Directions
Preheat oven to 350 degrees. Butter an 8x8 inch baking dish and line with parchment paper
Over low heat, melt the butter and chocolate together in a small sauté pan.
In a medium bowl, beat together 3/4 cup of the hazelnut cream, sugar and eggs for about 5 minutes.
With the mixer on low, add the espresso powder, vanilla and slowly stream in the melted chocolate-butter, mixing until well blended. Fold in the flour and salt.
Pour the mixture into the prepared pan and spread evenly. In various spots, scoop the remaining hazelnut cream on top of the batter and swirl with a toothpick or fork. Sprinkle the copped hazelnuts evenly over the top and season with additional 1/4-1/2 teaspoon kosher salt
Bake for 15-20 minutes, or until an inserted toothpick comes out clean.
Yields 9 x 2 inch brownies