I have often seen brownie recipes that call for real chocolate as opposed to cocoa powder. For my own recipes, I have tended to stick to cocoa powder but decided to give real chocolate a go for this brownie. It took a few tries to determine the best amount of chocolate and hazelnuts to give a nice flavour and a moist texture.
The top tends to go flaky and subsequently cracks when cutting the cold brownie. I think it gives it a home-made look that only home-made baking can produce!
For a shallower brownie, I use a 20cm x 30cm tin; for a deeper brownie (as in the photos in this post), I use a 20cm square tin. Using the longer tin, the brownie is cooked in 25 minutes; in the square tin, it needs an extra five minutes. I have learnt one of the secrets to a moist brownie is to not overcook it. When tested with a skewer, the skewer may not come out completely clean but as long as it is not raw mixture on the skewer then the brownie is ready.
Ingredients:
- 4 eggs
- ⅔ cup sugar
- 100 grams dark chocolate (I use Whittakers 50% cocoa dark chocolate)
- ¾ cup ground hazelnuts
- 1 teaspoon baking powder
- ½ cup brown rice flour
Method:
Pre-heat the oven to 180º C.
Line with baking paper either a 20cm x 30cm tin (for a shallower brownie) or a 20cm square tin (for a deeper brownie).
Melt the chocolate then set it aside so it cools slightly. The chocolate can be melted either in the microwave or in a small bowl over a pan of simmering water.
- To melt the chocolate in the microwave, place it in a microwave-proof dish and place the dish in the microwave initially for about 45 seconds. Take the dish out and stir the chocolate. Place it back in the microwave for only about 15 seconds; take it out and stir it again. Continue with 15-second bursts, stirring after each, until the chocolate is melted and smooth. For the small amount of chocolate being used in this brownie, I find it takes three 15-second bursts to completely melt the chocolate.
- To melt the chocolate over a pan of simmering water, in a saucepan, bring a small amount of water to the boil. Place the chocolate in a bowl that will sit over the saucepan without touching the simmering water. Sit the bowl over the saucepan and stir frequently until the chocolate is melted and smooth. Ensure that no water comes into contact with the chocolate as the chocolate will “cease” and will be unusable.
Beat together the eggs and sugar.
Add the slightly cooled chocolate and mix to combine.
Fold in the ground hazelnuts, baking powder and brown rice flour. Ensure all ingredients are fully incorporated. The mixture is quite runny.
Pour the mixture into the prepared tin.
Bake in the pre-heated oven for 25 minutes (if making a shallower brownie) or 30 minutes (if making a deeper brownie). Test with a skewer before removing from the oven. The skewer may not come out completely clean but as long as it is not raw mixture on the skewer then the brownie is ready. The brownie may be dry if it is over-cooked.
The brownie shrinks back from the sides of the tin and sinks in a little as it cools.
When cold, cut into squares or triangles.
