Ingredients
Units
- 1/2 cup (110g) unsalted butter
- 8.5 oz (240g) semi-sweet chocolate, chopped
- 3 eggs, at room temperature
- 3/4 cup (150g) sugar
- 1/4 cup rice flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup hazelnuts, ground
- 1 teaspoon vanilla extract
- 1 tablespoon hazelnut liqueur (optional)
Instructions
- Preheat oven to 350ºF /180ºC.
- Line an 8-inch square baking pan with aluminum foil or parchment paper hanging over two sides for easier removal. Or simply spray or butter it.
- Melt butter and chocolate in a large bowl. I use the microwave, 20-30 seconds at a time, stirring well in between.
- Add sugar and eggs, one at a time, mixing very well but not beating.
- Add ground hazelnuts, rice flour, salt, and baking powder to the chocolate mixture and mix well.
- Add vanilla, and liqueur and mix just until blended.
- Spread the brownie mixture on the prepared pan and even out the top.
- Bake for about 25 minutes, until it is slightly puffed and the center still jiggles a little. Don't overbake for the best results. A cake tester or toothpick should come out with moist crumbs.
- Cool completely on a wire rack.
- For easier cutting, put 30 minutes in the fridge. Make sure the unlined sides of the pan are not stuck, and lift the whole block with the help of the paper.Â
- Cut into squares.Â
- You can keep them at room temperature for a few days, in the fridge for a week, or freeze them for a month.
Notes
- Baking time:Â keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.Â
- Hazelnuts: they're used ground and add texture. If using hazelnut meal or flour for a smoother batter. You can sprinkle some chopped hazelnuts on top of the brownies before baking. I find that the amount in the batter is more than enough.
- Semisweet chocolate chips: if using them instead of a chocolate bar, make sure they're a good brand that easily melts. I use Callebaut 54% chocolate wafers.
- Chilling: I like to refrigerate them for a few hours before eating at room temperature, as I find the flavor is better. And if they're very fudgy, I put them in the freezer and eat them directly.
- Flour: I tried it with other types, from all-purpose to buckwheat flour. I still prefer rice flour for the consistency it brings. I still use it, even if I don't care to make them gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brownies & Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 313
- Sugar: 25 g
- Sodium: 67.8 mg
- Fat: 20.5 g
- Carbohydrates: 30.5 g
- Fiber: 2.5 g
- Protein: 4.7 g
- Cholesterol: 66.8 mg