SALTED CHOCOLATE & HAZELNUT BROWNIES
Chocolate hazelnut spread ensures these moreish brownies have a fudgy centre. Flecked with pecans and sea salt - they'll be the new go-to brownie recipe
Provided by Tom Kerridge
Categories Afternoon tea, Dessert
Time 55m
Yield 9-12 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 20cm square tin. Put the butter, chocolate and chocolate spread in a heatproof bowl and melt over a pan of lightly simmering water. Once melted, stir and set aside to cool a little.
- In another bowl, use an electric whisk to beat the eggs and sugar together for 5 mins until light and fluffy. Pour in the chocolate mixture and whisk briefly to combine. Sift in the flour and gently fold through the mixture, then add most of the pecans. Scrape the mixture into the tin and spread out with a spatula. Scatter over the last of the pecans and a good sprinkling of sea salt.
- Bake for 30-35 mins until set but a little gooey in the middle. Cool, then cut into squares and serve with ice cream and caramel sauce.
Nutrition Facts : Calories 418 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE BROWNIE CAKE
Get kids cooking at the weekend by baking this yummy brownie cake, much better than shop bought
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
- Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
- Remove the pan from the heat.
- Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
- Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
- Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
- Serve with cream or ice cream and plenty of fresh fruit.
Nutrition Facts : Calories 500 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 59 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE HAZELNUT BROWNIES
Toasted nuts, Nutella and liqueur transform fudgy homemade brownies into a hazelnut-lover's dream. They're perfect for a casual meal on Christmas Eve or as a yummy gift.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 brownies.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in Nutella and liqueur. Combine flour and salt; gradually add to chocolate mixture. Fold in 1 cup nuts., Transfer to a greased 9-in. square baking pan. Sprinkle with remaining nuts. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 30-40 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 371 calories, Fat 23g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 189mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE HAZELNUT BROWNIES
Chocolate hazelnut brownies are swirled with Nutella and they come together quickly without a mixer--just a spoon and a bowl. They're easy to make and sure to satisfy all your chocolate cravings!
Provided by Kelsie
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Spray an 8-inch square baking dish with cooking spray and set aside.
- Combine the chocolate and butter in medium a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth.
- Set aside to cool for 5 minutes.
- Stir the eggs and sugar into the chocolate mixture, mixing well. Mix in the vanilla, baking soda, and salt until well combined.
- Fold in the flour, until just combined (just mix until you no longer see streaks of flour in the brownie batter).
- Fold in the hazelnuts.
- Pour the batter into the prepared pan and smooth the top. Dollop the Nutella over the brownie batter and use a butter knife to swirl the two together.
- Bake for 25 to 30 minutes, until the top of the brownies looks set. Set pan on a wire rack and cool completely before slicing and serving.
CHOCOLATE HAZELNUT BROWNIES WITH MILK CHOCOLATE FROSTING
Steps:
- Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.
- Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth. Remove the top part of the double boiler from the bottom and allow the mixture to cool.
- In a medium bowl, whisk together the eggs and sugar. Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then re-invert the brownies onto a cooling rack. Cool completely.
- Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side. Cut the brownies into 9 squares. Store in an airtight container.
- In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently. Let cool to room temperature, stirring once or twice.
- In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tip (Ateco #7). Use to garnish brownies when plating.
- Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high). Allow to set up and cool. Remove chocolate and transfer from triangle. Use to garnish brownies and white chocolate whipped cream when plating.
CHOCOLATE AND HAZELNUT BROWNIE CAKE
Be warned, this is wickedly rich - a chewy, chocolately, nutty mixture sandwiched together with whipped cream. Great with hazelnuts, but you can use other nuts, like brazils, or even a mixture. Posted in response to a request from Delia's Chocolate book.
Provided by MarieRynr
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- You will also need a baking tin, 6 x 10 x 1 inch deep, the base and sides lined with parchment paper. Make sure the paper stands up at least an inch above the edge of the tin.
- Pre-heat the oven to gas mark 4, 350°F (180°C).
- Place the chocolate and butter together in a large, heatproof bowl fitted over a saucepan of barely simmer water, and allow the chocolate to melt, making sure the base of the bowl doesn't touch the water. Then beat the mixture until smooth, remove it from the heat and simply stir in all the other ingredients till thoroughly blended. Now spread the mixture evenly into the prepared tin and bake on the centre shelf for 30 minutes. Leave the cake in the tin for 15 minutes to cool, then remove it from the tin, and turn it out on to a cooling rack. Strip off the lining paper, and, when it's absolutely cold, carefully cut the cake in half, down the centre lengthways, so you are left with two oblongs.
- Now, whip the cream until it forms soft peaks and spread half ot it thickly along one half of the cake. Position the other half of the cake on top, and then spread with rest of the cream all over the cake, covering it completely. then decorate with the roughly chopped nuts and, if you like, a dusting of cocoa powder. If all the cake isn't eaten, to keep it fresh, store inside a polyurethane container in the fridge.
CHOCOLATE HAZELNUT CAKE
We made this as a birthday cake for Italy, which celebrated the 150th anniversary of its unification in 2011. Gianduia is a speciality of the Piedmont region and it's a mixture of ground hazelnuts and chocolate.
Provided by The Hairy Bikers
Categories Cakes and baking
Yield Serves 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don't burn. Remove and leave them to cool for a few minutes.
- Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin and line the base with baking parchment.
- Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside.
- Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat.
- Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes.
- Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well.
- In a clean bowl, whisk the egg whites until stiff peaks form - they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk.
- Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites.
- Spoon the mixture into the prepared tin and bake in the centre of the oven for 35-40 minutes or until the cake is well risen and firm.
- Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely.
- When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside - these can be whole or chopped, whatever you prefer.
CHOCOLATE-HAZELNUT BROWNIES
No chocolate, no problem! You can still make fudgy, rich brownies without one of the most important ingredients. Just use chocolate-hazelnut spread in its place.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil (not including the overhang).
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate-hazelnut spread in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
HAZELNUT BROWNIE BOMBE
I love making ice cream bombes-they look so elegant yet are incredibly simple to make. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease paper., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in vanilla and chocolate mixture. Add flour, mixing well. Stir in 1 cup hazelnuts., Spread into prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Meanwhile, use plastic wrap to line a 4-qt. bowl with a 9-in.-diameter top. Quickly spread ice cream into bowl. Freeze, covered, until firm., Loosen sides of brownie with a knife; remove rim from pan. Transfer brownie to a serving plate and remove paper. Spread top with Nutella. Invert ice cream mold onto brownie; remove bowl and plastic wrap. Immediately press remaining hazelnuts onto ice cream. Freeze, covered, at least 1 hour before serving. Cut into wedges.
Nutrition Facts : Calories 960 calories, Fat 62g fat (22g saturated fat), Cholesterol 118mg cholesterol, Sodium 278mg sodium, Carbohydrate 101g carbohydrate (84g sugars, Fiber 9g fiber), Protein 15g protein.
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