Brownies

Ingredients

• Flour (90 grams)
• Cocoa Powder (20 grams)
• Butter (60 grams)
• (Cane) Sugar (150 grams)
• Dark Brown Sugar (75 grams)
• Dark Chocolate (125 grams)
• Hazelnuts (60 grams)
• 2 Eggs
• 1 Teaspoon of Vanilla Extract OR 8g Vanilla Sugar
• 1 Teaspoon Baking Powder
• Salt (to taste, a hefty pinch or teaspoon)

Preparation

• Melt the butter, sugar (both types), and chocolate over low heat, until it becomes a chocolate-y paste. Set aside to cool to room temperature; this is to avoid scrambling the eggs.
• Take your hazelnuts and grind them down in a food processor until they're as fine as flour or a little coarser.
• Preheat oven to 190 °C
• Beat the eggs and vanilla extract until they're airy.
• Fold the cooled chocolate mixture into the eggs, mixing until a smooth batter forms.
• Add the ground hazelnuts, flour, cocoa powder, salt, and baking powder. Mix until combined. Do not mix for too long; your brownies will be less chewy if you do.
• Bake for 25 minutes, or until the top is crunchy and the batter is set.

Tips

• The hazelnuts can obviously be left out of the recipe if you want. Do use 100 grams of flour then.
• I use cane sugar for this recipe, but regular white sugar should work too.