Hazelnut Chunk Brownies*
Yield
12 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
hazelnuts (filberts)
|
|
| 1 | cup |
butter, unsalted
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
beaten to blend |
|
| ½ | cup |
cocoa powder
unsweetened |
|
| 1 | tablespoon |
vanilla extract
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 7 | ounces |
semi-sweet chocolate
semi-sweet, coarsely chopped, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
hazelnuts (filberts)
|
|
| 237 | ml |
butter, unsalted
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
beaten to blend |
|
| 118 | ml |
cocoa powder
unsweetened |
|
| 15 | ml |
vanilla extract
|
|
| 79 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 202.3 | ml/g |
semi-sweet chocolate
semi-sweet, coarsely chopped, null, null |
|
Directions
Preheat oven to 350℉ (180℃).
Toast hazelnuts, husk and coarsely chop; set aside.
Lightly butter 9x13 inch baking pan.
Melt 1 cup butter in heavy large saucepan over low heat.
Remove from heat and whisk in sugar, eggs, cocoa and vanilla.
Stir in flour and salt. Add chopped chocolate and nuts.
Spread batter in prepared pan.
Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes.
Cool in pan on rack.
(Can be prepared 1 day ahead. Wrap tightly.) Cut into 1½-inch squares.
