Hazelnut Brownies
Rated 5.0 stars by 1 users
Hazelnut and chocolate are a match made in heaven. You can modify this recipe with any flavoring you like, but the Ann Clark Hazelnut Flavoring adds a lovely nuttiness to these brownies that makes them irresistible.
Ingredients
-
5 tablespoons unsalted butter, melted
-
¼ cup canola or vegetable oil
-
1 ¼ cups bittersweet chocolate chips, divided
-
¾ cup granulated sugar
-
¾ cup packed brown sugar
-
2 large eggs, room temperature
-
2 teaspoons Ann Clark Hazelnut Flavoring
-
½ cup all-purpose flour
-
½ cup Dutch-processed cocoa
-
¼ teaspoon baking soda
-
¼ teaspoon sea salt
-
Oven-proof skillet
Equipment Needed:
Directions
Preheat oven 350°F. Lightly grease 9 or 10 inch cast iron skillet.
Place butter and oil in a large microwaveable bowl; microwave on medium (50% power) until the butter melts and the mixture is warm.
Stir in ½ cup chocolate chips until melted and smooth, about 1 minute. Place back in microwave at 50 % for 1 minute if still needs to be melted.
Whisk granulated sugar, brown sugar, until dissolved. If needed place back in the microwave at 50% for 1-2 minutes. Cool slightly before adding eggs, about 5 minutes.
Stir eggs and flavoring into the chocolate mixture, until smooth.
Fold in flour, cocoa, soda and salt until just combined.
Pour batter into prepared skillet. Sprinkle with remaining ¾ cup chips on top.
Bake in a preheated oven until edges are puffed and a wooden pick inserted in the center comes out clean, about 30 minutes for fudgy brownies and up to 40 minutes for chewier brownies.
Cool in skillet for up to 1 hour before serving. Goes great with vanilla bean ice cream.
Recipe Note
Ingredient notes/tips:
- If not using a cast Iron skillet, you may need to increase the cooking time about 5 minutes.
- Get creative with toppings! Chopped hazelnuts or crumbled toffee bars are both great options.
- Best served warm and with your favorite ice cream
- If you don’t have a microwave, you can use your stovetop to melt butter
Photo by Laura Kanya
