Hazelnut-Brown-Butter Brownies, Gluten Free

  1. 7 ounces hazelnuts
  2. 1 cup plus 2 tablespoons unsweetened cocoa powder
  3. 1 teaspoon salt
  4. 3 cups sugar
  5. 1 pound (4 sticks) unsalted butter
  6. 12 ounces bittersweet chocolate (70 percent), chopped
  7. 6 large eggs
  8. 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water
  9. Preheat the oven to 325u0b0. Line a 9-by-13-inch baking pan with foil, pressing it into the corners and leaving overhang on the 2 short sides.
  10. Spread the hazelnuts in a pie plate and toast for 15 minutes, until fragrant and the skins blister; transfer to a kitchen towel to cool slightly, then rub off the skins. Let cool completely. Transfer the nuts to a food processor. Add the cocoa, salt and 1/2 cup of the sugar and pulse until finely ground.
  11. In a large saucepan, cook the butter over moderate heat, shaking the pan occasionally, until nutty-smelling and golden and the foam subsides, about 5 minutes. Remove from the heat and add the chopped chocolate; let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.
  12. In a large bowl, using an electric mixer, beat the eggs with the remaining 2 1/2 cups of sugar and the coffee until tripled in volume, about 5 minutes. Beat in the chocolate-butter mixture. Add the cocoa-hazelnut mixture and beat to combine, scraping down the bowl. Scrape the batter into the prepared pan and bake for about 50 minutes, until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the brownie cool completely on a rack, then refrigerate until chilled.
  13. Lift the brownie out of the pan and peel off the foil. Cut into 20 pieces and serve.

hazelnuts, cocoa, salt, sugar, butter, bittersweet chocolate, eggs, coffee

Taken from www.epicurious.com/recipes/member/views/hazelnut-brown-butter-brownies-gluten-free-51482011 (may not work)

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