Chocolate Hazelnut Espresso Brownies

Chocolate Hazelnut Espresso Brownies

You have waited way too long for this brownie recipe! I am so happy to share it. They are fabulous and I have tried a lot of brownie recipes – let me tell you! They have a perfect chewy middle and a thin crackled crisp outer layer which basically makes them the brownie of my dreams.

Chocolate Hazelnut Espresso Brownies

Chocolate Hazelnut Espresso Brownies

A few things I have learned about brownies is cooking time matters and the fat you use matters, as well as the sugar you use. If you want this kind of texture in your brownies the key is to not over bake them. You want to get them out of the oven as soon as the middle is set but still moist but not gooey. The longer you bake then the more cake’y they will be and less chewy.

Chocolate Hazelnut Espresso Brownies

Chocolate Hazelnut Espresso Brownies

Chocolate Hazelnut Espresso Brownies

I personally love the texture and flavour of using butter. In doing my research I learned that using oil like canola or coconut will make them extra fudgey and chewy. That is absolutely great but I love the flavour that butter gives my baked goods and I think they taste better than with the oil, so that is why I went that route. You will see what I mean when you make them.

Chocolate Hazelnut Espresso Brownies

Chocolate Hazelnut Espresso Brownies

I also learned that mixing sugars plays a role in texture also. The brown sugar adds to the chewiness and the white sugar adds to the crispy outer layer which you just got to have!

Chocolate Hazelnut Espresso Brownies

Chocolate Hazelnut Espresso Brownies

Another thing I learned that is also a must to getting that chewy texture is cooling the brownies for a good hour or so right after they come out of the oven. Sounds crazy but it works and it also makes cutting them into perfect squares a lot easier.

Chocolate Hazelnut Espresso Brownies

Chocolate Hazelnut Espresso Brownies

What could possibly make rich chewy chocolate brownies better? Nutella of course! Doesn’t it make everything better? The Nutella adds another chocolatey dimension plus a nutty one too. You can definitely add some chopped hazelnuts to the recipe if you would like to get more of that hazelnut flavour and add some crunch to them but I kept these strictly chewy. The addition of espresso or in this case the concentrated cold brew was perfect. Adding coffee to chocolate only enhances the flavour of chocolate and takes it to another level of goodness.

Chocolate Hazelnut Espresso Brownies

If you like a chewy better-than-the-box brownie, you have to try this recipe. It’s so simple, one pot, and a no fuss brownie recipe that will literally knock your socks off. Your welcome!

Chocolate Hazelnut Espresso Brownies

Ingredients

  • ½ cup (1 stick) plus two extra tbsp of unsalted butter
  • 6 ounces bitter or semisweet chocolate chopped
  • 23 cup of granulated sugar
  • ½ cup dark brown sugar
  • 2 eggs
  • 1 egg yolk
  • ½ tsp vanilla extract
  • 1 tbsp of strong coffee or espresso (I used Roastel concentrated cold brew )
  • ½ cup of AP flour
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ cup Nutella or any other hazelnut spread
  • 1 tsp of coarse sea salt to sprinkle over brownies after they come out of the oven

Directions

  1. Preheat oven at 350 ° F

  2. Line and 7x7 or 8x8 metal baking pan with parchment paper and then grease paper with butter

  3. In a small bowl whisk together the flour salt and baking powder and set aside

  4. In a medium sized sauce pan melt the butter and chocolate over low heat stirring frequently

  5. Once melted remove from heat and whisk in the sugars. It will be grainy and that is ok

  6. Then whisk in the eggs and yolk vigorously until fully incorporated then whisk in the vanilla and the coffee.

  7. Whisk or stir in the flour mixture until well incorporated and pour the batter into the pan spreading it evenly

  8. Dollop the Nutella throughout batter a tsp at a time and then using a sharp knife or skewer swirl the Nutella into the batter

  9. Bake the brownies for approx 25-30min until the edges are crisp and toothpick comes out with just a few crumbs. Centre should be a little moist still

  10. Immediately transfer baking dish to the fridge and refrigerate for an hour before slicing and serving


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Chocolate Hazelnut Espresso Brownies