Of course I couldn’t just bake the brownies the way he told me to. I had to make one or two small changes. I added 1 tsp espresso powder to deepen the flavor and when I sprayed the pan instead of flouring it, I dusted it with ground hazelnuts. I also added a handful of chopped hazelnuts to the top for decoration and crunch.
- 4 large eggs
- 1 cup white sugar (he said to sift it, I didn’t)
- 1 cup brown sugar (ditto)
- 8 ounces melted butter
- 1 1/4 cups cocoa (again he said to sift and I didn’t)
- 2 tsp vanilla
- 1 tsp espresso powder
- 1/2 cup flour
- 1/2 tsp kosher salt
- Pam for pan
- Ground hazelnuts for pan
- Handful chopped hazelnuts for topping
- Preheat oven to 300 degrees. Spray or butter an 8 x 8 pan and dust with ground hazelnuts.
- Beat eggs with mixer until light and fluffy. Add white and brown sugars. Mix well.
- Add remaining ingredients except chopped hazelnuts. Mix to combine
- Pour batter into the pan. Sprinkle with the chopped hazelnuts
- Bake for 40 – 45 minutes. They are done when a toothpick inserted comes out clean or the house smells so good you can’t stand to not have them be done soon enough!
- Allow to cool on a rack before cutting or transferring to a platter.
** After cooling and tasting these I am not sure they are my favorite. They are a bit cakey for me. I prefer my brownies denser and fudgier BUT the idea of using the ground hazelnuts in place of flour or sugar for the pan is a brilliant one if I do say so myself.
adapted from Alton Brown’s recipe which can be found here.