Fudge brownies with crunchy bits of hazelnut. Or any other nut or no nuts at all.
Makes one 8” square pan
Takes about 45 minutes
PARTS
— Non-stick cooking spray
— 12 tbsp (1.5 sticks) unsalted butter
— 8oz semi-sweet chocolate, roughly chopped
— 1.25 cups granulated sugar
— .25 cup unsweetened cocoa powder (natural or dutch)
— 2 tsp vanilla extract
— 2 large eggs
— .75 cup all purpose flour
— .5 cup raw hazelnuts, roughly chopped (or walnuts, almonds etc.)
CLUES
1. Position a rack in the middle of the oven and preheat to 350°F. Lightly grease an 8” pan and line with parchment paper so you have a 2” overhang on all sides (this is so it’s easy to lift them out). Then, lightly spray the parchment.
2. Place the butter and half the chocolate in the top of a double boiler or in a heatproof bowl set over a medium pot filled with a few inches of simmering water (make sure the bowl doesn’t touch the water). Cook over the simmering water, mixing with a rubber spatula, until the butter and chocolate have melted and combined, about 5 minutes. Alternatively, microwave in 15 second intervals, mixing in between.
3. Once melted, mix in the sugar, cocoa powder, and vanilla extract until combined. Then, whisk in the eggs and 1 tsp kosher salt until smooth.
4. Fold in the flour, remaining chocolate and hazelnuts, being careful not to overmix. It’s alright if there are a few streaks of flour! Pour the batter into the prepared pan, smoothing the top.
5. Bake for 30 minutes, then test the brownies with a knife or toothpick. If it comes out clean, remove them! If it comes out with wet batter on it, keep them in for 3 minutes more and check again. Better to have slightly under baked brownies than tough hockey pucks. Remember that they’ll keep cooking once they’re out of the oven. Place on a wire rack to cool completely in the pan.
6. Once cool (this is the challenging part), lift brownies out of the pan and cut into squares. Store in an airtight container at room temperature for up to a week.
