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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.

Ingredients

  • 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

Directions

  • 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.

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