I promisedyou brownies and that’s what you’re getting. Lucky you. Really.
These aremy way of not feeling guilty for throwing away a very large amount of vodkainfused hazelnuts. The homemade hazelnut liqueur that I posted yesterday callsfor straining the final liquid and discarding the rest. Ha. Like that was gonnahappen.
Almonds,walnuts? Maybe. But I don´t throw away good hazelnuts, pistachios or cashews.Because when I tasted the leftover nuts, they still had a lot of flavor. Sobetween wondering if I should let them steep until there was no flavor left, Idecided to use them, pretty much the same way the homemade raspberry liqueur isstill with the berries inside.
The funny thing, for me, ’cause I don’t think you’ll loose any sleep over it, is that I can throw away a lot of food sometimes for different reasons, but I just couldn’t bring myself to do it with the hazelnuts.
But then Iremembered one of the best cakes I ever made, from Alice Medrich, withchocolate and hazelnuts, which still remains at the top of my list to this day.
And as I lay awake one morning, thinking about blog stuff, like I always do,which is ironic because I devote to it more thoughtful thinking than I do toother things sometimes, like my job for instance, I decided I would whip up a simplebrownie recipe together and substitute some of the flour for ground nuts, sortof like this chocolate almond torte.
So, fifteenminutes later, I was downstairs measuring butter and chocolate, and from thereit was like I was following an already written recipe. The first try producedsome of the best brownies I have ever made or tested, a thought which was laterreinforced by dozens of guests at this party and a part of my family for whom Imade these two nights ago.
I was soproud of myself, after all I had come up with the recipe from scratch infifteen minutes.
Well, 25years and 15 minutes, because after all, nothing happens overnight, and myunderstanding of pastry and ability to change recipes or come up with new ones,is the result of years and years of baking, reading recipes and beinginterested in food.
So here are the brownies, which incidentally are gluten free, because after the hazelnuts, the amount of flour needed was so small I thought it was a good moment to use the very neglected rice flour in my pantry.
You can substitute ground nuts, any kind, for the boozy ones here.
And if you freeze these fudgy brownies, I’m not responsible for you eating the entire thing directly from the freezer, with the door open.
BOOZY FUDGY HAZELNUT DARK CHOCOLATE BROWNIES
You can substitute regular ground nuts (sansalcohol) in the recipe. And add 2 Tbs of your favorite liqueur.
Makes 9 bars
100g(3.5oz) unsalted butter
240g(8.5oz) dark chocolate, chopped
3 eggs,room tº
¾ cup sugar
¼ cup riceflour
½ teaspoonbaking powder
1 cupground hazelnuts, from the liqueur
1 teaspoonvanilla extract
Preheatoven to 350ºF /180ºC. Line an 8-inch square pan with aluminum foil or parchmentpaper hanging over two sides, for easier unmolding. Or simply spray or butterit.
Melt butterand chocolate in a large bowl. I use the microwave, 30 seconds at a time stirringwell in between.
Add sugarand eggs, one at a time, mixing very well but not beating. Add rice flour,salt, cinnamon and baking powder and mix. Add nuts and vanilla and mix justuntil blended.
Spread onprepared pan and bake for about 25 minutes, until it is slightly puffed and dryto the touch. Don´t overbake.
Cool onwire rack completely. For easier cutting, put 30 minutes in the fridge.
You cankeep them at room tº for a few days, in the fridge for a few weeks, or freezethem.