Hazelnut-Brown-Butter Brownies

• 7 ounces hazelnuts
• 1 cup plus 2 tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• 3 cups sugar
• 1 pound (4 sticks) unsalted butter
• 12 ounces bittersweet chocolate (70 percent), chopped
• 6 large eggs
• 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water

1. 1. Prepare Nuts:
2. Oven-toast hazelnuts (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.
3. Prepare Batter:
4. 2. Line a 9-by-13-inch baking pan with foil, pressing it into the corners and leaving overhang on the 2 short sides.
5. 3. In a large saucepan, brown the butter over moderate heat. Remove from the heat and add the chopped chocolate; let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth. Let cool slightly.
6. 4A. 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.
7. 4B. Beat in the chocolate-butter mixture.
8. 4C. Add the cocoa-hazelnut mixture and beat to combine, scraping down the bowl.
9. 5. Bake in prepared pan 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.
10. 6. 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-51109531 (may not work)