Monday, March 4, 2013
Eat This: Smitten Kitchen "Favorite Brownies" With Hazelnuts
Deb Perelman at the Smitten Kitchen blog got me started down the road to blogging and enjoying recipes online. I read blogs like other people read biographies, unashamedly, unabashedly, happily.
Deb's recipe for "My Favorite Brownies" was simple and delicious and now my new favorite. I made three small changes and they turned out perfectly. (1) I dusted the pan with cocoa powder before adding the batter (2) I added one teaspoon of instant espresso powder and, (3) I added one cup of chopped hazelnuts. I was just in that kind of mood. These lend themselves to additions really well.
3 ounces (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 1/3 cups (265 grams) granulated sugar
2 large eggs (DUBD Note: I always use room temp eggs)
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
2/3 cup (85 grams) all-purpose flour
1 cup chopped hazelnuts
Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray. (DUBD Note: I also dusted the pan with cocoa powder)
In a medium microwave safe bowl melt chocolate and butter together in 30-second bursts until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted.
Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour, espresso powder and hazelnuts with a spoon or flexible spatula. Scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. Mine took 35 minutes.
Let cool completely and cut into desired size. I like these best when they have been in the refrigerator overnight. We rarely wait that long, but... try.
Try them yourself!