Chocolate brownies with almonds and hazelnuts are one of my favourite dessert recipes. They’re irresistible; there’s just nothing like them! Chocolate, butter, almonds and hazelnuts celebrate their magnificent alliance and produce an exceptional, decadent dessert that comes straight from American tradition.
I stole this recipe from my mum (with her approval, of course) and I can’t wait to reveal it to all you readers of The Warm Street Journal.
These chocolate brownies have a very soft heart and a crispy surface, melt irresistibly in the mouth and have a unique, penetrating taste capable of raising anybody’s spirits at the end of a bad day.
Enjoy them after a family lunch, at a garden party with friends or as a deliciously decadent snack. Plainly speaking, they are perfect in any occasion – even to satisfy night-time hunger pangs.
The intense and persistent chocolate flavour, the delicate creaminess of the butter and the aromatic crunchiness of the dried fruit definitely know where they’re coming from, there’s no doubt about that and my mouth is watering while I am describing them to you!
Are you starting to feel a little peckish too? In that case let’s see how we can quickly and easily make these chocolate brownies… all you need is a wooden spoon!
American chocolate brownies with almonds and hazelnuts: the recipe
INGREDIENTS (quantities for a dozen chocolate brownies)
- 200 g extra dark 60% cocoa chocolate
- 120 g butter
- 200 g white caster sugar
- 100 g plain flour
- 15 g unsweetened cocoa powder
- 2 whole eggs
- Half a teaspoon of baking powder
- A pinch of salt
- 50 g hazelnuts
- 50 g almonds
- icing sugar as needed
METHOD
- Melt the chocolate with the butter over hot water.
- Once melted, pour them in a bowl where you will mix them with all the other ingredients with a wooden spoon. Add the sugar and a pinch of salt.
- Add the flour and cocoa powder and mix thoroughly.
- Now add the eggs one at a time and mix until you achieve a smooth paste. Now add the sieved baking powder.
- Lastly, add the halved almonds and hazelnuts.
- Pour the mixture into a rectangular pan (approximate size: 30×20 cm) lined with baking paper and bake at the lowest shelf position in the oven for 25 minutes at 180°C. Baking times must be respected for perfect results: these chocolate brownies must be nice and gooey on the inside and have a thin, crispy surface on the outside. Don’t leave them in the oven longer than specified. Even if they seem slightly undercooked on the inside when you take them out of the oven, don’t worry, their consistency will be perfect when cooled.
- Take your chocolate brownies out of the oven, leave them to cool and cut them into squares. Add a dusting of icing sugar and enjoy!
Credits immagini: Sara Cartelli
