Last year, Sky came to me and said “Ana, I need to bring something to the teacher’s potluck at school….” I understood it to mean “hey, Ana, here’s an excuse to try a new brownie recipe!”
Looking on my favorite websites, I found this recipe on Moldando Afeto and decided to bake it. It was such a hit here (and at the potluck, apparently), that I decided to bake it again for Christmas (the one on the picture!), for carnival, for a cold rainy day…. 😀
200 g dark chocolate – I used a bar with 70% cocoa. Although my family isn’t a fan of dark chocolate (heathens!), they loved the brownie, so I say go ahead and use the nice dark one!
200 g butter
100 g sugar
100 g hazelnuts, coarsely chopped
140 g flour
1 tsp baking powder
Brownie recipes tend to be very similar. I always cover the pan (this time, an 8-inch square) with aluminum foil, leaving some “handles,” which make it easier to remove the brownies from the pan. Thoroughly butter the aluminum foil, being careful not to tear it, and set aside.
Melt the chocolate with the butter – you can use the microwave (30-second bursts, blah blah blah), you can use a water bath, or you can go rogue like me and just put it on the smallest burner and watch it like a hawk! 😀 Set aside.
In another bowl, beat the eggs with the sugar until the mixture gains some volume and a lighter color.
Pour the chopped hazelnuts over the melted chocolate. Add the egg mixture, the flour, and the baking powder, mixing only until you can’t see flour specks anymore.
Pour the batter into the prepared pan and bake for roughly 20 minutes – it will be ready when a toothpick inserted into the dough comes out with a few wet crumbs, which is also when you touch the surface of the brownie and it is set, but not as firm as cake… here’s
recipe a picture that shows it!
Cut in squares, dust with some confectioner’s sugar, and serve.
FREEZER: This brownie freezes pretty well. Wrap it carefully with aluminum foil to avoid freezer burns. Let it thaw for a few hours before serving.