Remember I made these Ferrero Rocher Brownies before? I love these brownies so much that after finishing them, I had in mind to make them again but with berries and nuts. So finally, I made these <Raspberry Hazelnut Brownies> to take to a recent friend's gathering.
This recipe doesn’t result to a “cakey” kind of brownies but more to a fudgy and gooey type. They are rich, dense(but also soft if you don't refrigerate them for cutting purpose), moist & sticky! Oh, it’s complicated and I love them! By the way, hubby likes this type of strong flavour dessert and he wanted me to make it again though on the other hand still complaining that I’m making him fat!
Raspberry and Hazelnut Brownies
300g Dark Chocolate, chopped(can be reduced to 250g)
180g Unsalted Butter, chopped
160g Fine Brown Sugar
130g Plain Flour, sifted
30g Cocoa Powder, sifted
4 Eggs, room temperature and lightly beaten
200g Frozen Raspberries
100g Hazelnuts, toasted, skinned & coarsely chopped SEE NOTE
1tsp Vanilla Concentrated Extract
Pinch of Salt
1. Line a 1.5L Pyrex dish with non-stick baking paper. Preheat oven to 170C.
2. In a bowl, mix flour with cocoa powder until well-combined.
3. Melt chocolate & butter in a bowl over a pot of simmering water. Stir gently until smooth.
4. Add sugar & salt. Stir until the sugar is all dissolved. Remove from heat.
5. Continue to stir for another 30 seconds. Add eggs, vanilla extract, followed by flour mixture(in 3 different rounds). Mix well on each addition.
6. Fold in all the hazelnuts and 2/3 of raspberries. Pour into the lined Pyrex dish. Level the chocolate mixture with a spatula.
7. Sprinkle the top with the rest of the raspberries.
8. Bake for about 30 minutes, then reduce to 160C and bake for another 30 minutes or until a cake tester comes out clean. The center will still a bit wobbly at this time.
9. Cool down completely in dish on a wire rack.
The skin of the hazelnuts can only be removed after roasting. So roast first in the oven, then rub them between your hands to remove the skin.
Refrigerate the brownies before cutting.
I’m going to take a short break after this posting so wishing everyone here Happy Easter Day!