Dark chocolate and hazelnut brownies recipe
packed brown sugar
unsalted butter, room temperature
dark chocolate chips
Step by step
Place the all-purpose flour, cocoa powder, espresso, packed brown sugar, caster sugar, unsalted butter, vanilla extract, salt and eggs in the mixing bowl of the stand mixer.
Attach the Flat Beater to the stand mixer.
Turn the Speed Control Lever to 1 and mix for 30 seconds. Turn Speed Control Lever up to 4 and mix until the batter looks velvety smooth.
Chop the hazelnuts coarsely.
Add chocolate chips and half of the hazelnuts to the batter and mix for another 30 seconds on speed 1.
Line a 21 x 21cm baking tray with parchment paper and pour the batter into it. Sprinkle the remaining hazelnuts over the batter.
Bake in a 160°C preheated oven for 50 minutes.
Let the brownie cool for at least 15 minutes before serving.