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| Americans would call this a hazelnut brownie |
If you are a hazelnut lover, then you'll love this recipe. The squares are loaded with toasted hazelnuts and then even more nuts are added on top. The base is like a chocolate brownie.
I found the recipe in a British cookbook then converted the measurements. It was listed under biscuits, their term for cookies.
The cookbook is one I found at a book sale years ago and still use quite a bit. It's called Cook's Companion by Carole Clements, 1999, published by Hermes House. My edition is 2001.
Tweaked her recipe quite a bit so I decided to write my version up for future use.
Next time I use this recipe, I'll probably substitute pecans. Hazelnuts are hard to come by, very expensive, and hard to skin.
---Barbara
Hazelnut Squares
(adapted from Cook's Companion by Carole Clements )
Makes 9 large squares
1 cup (4 ounces) hazelnuts, skinned, toasted and roughly chopped
Note: I had a 6.5 ounce tub of hazelnuts, and used them all, which made them extra nutty but I'd suggest you dial the quantity back to closer to 4 ounces.
1/3 cup unsalted butter
pinch of salt
1/2 cup good quality chocolate chips
2 eggs, room temperature
1 cup super fine sugar (caster sugar)
1/2 t. vanilla bean paste (or regular vanilla)
1/2 cup all purpose flour
Skin, toast and chop the hazelnut ahead of time, and let them cool completely.
Reserve 1/4 cup for sprinkling on the top, midway through baking.
Preheat the oven to 350 degrees.
Butter an 8x8" pan well. (Do not use PAM or baking spray.)
Get everything out and organized before starting:
Put the dry ingredients including 3/4 cup of the nuts in one bowl...
Eggs and vanilla in a small bowl, whisked together...
And butter and chocolate chips with a pinch of salt in a microwave safe bowl, like a large Pyrex measuring cup.
First melt the butter and chocolate carefully. Use the defrost mode on your microwave, and cook until you see the butter and chocolate just melt. About 1 minute, depending on your microwave strength. If you don't use the defrost mode, it may only take 20 seconds. Watch carefully.
Pull it out and whisk together.
Pour the chocolate butter into a large mixing bowl. This will help it cool off.
Carefully and slowly add the whisked eggs and vanilla. A little at a time. Whisk until very smooth.
Slowly add the dry ingredients with a spatula or wooden spoon.
Then, mix vigorously for 100 stirs. Count as you go. I learned this from making brownies a lot over the years. It will make the crust shiny and crackly. And the inside will be soft and gooey.
Pour into the prepared pan. Shake to evenly distribute the batter into the corners.
Bake for 10 minutes.
Sprinkle the remaining nuts on top. Press very gently to get them to adher to the batter.
Return to the oven and bake for another 25 minutes. In total 35 minutes.
Cool completely.
Run a knive around the edge to loosen the edges. Lift the entire square out of the pan and on to a cutting board with a large spatula.
Cut into squares.
After sampling, we froze the rest to pull out two at a time to reheat in the toaster oven to serve with coffee.
B