Chocolate and hazelnut brownie

Here's a recipe for a brownie boasting with indulgent chocolate taste and with that incredibly soft, moist and dense texture you're after. The chocolate-hazelnut crème makes it extra dense and smooth.

Recipe

Created by
  • Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium

Chocolate and hazelnut brownie

Ingredients Preparation
  • 80g
    crushed hazelnuts
  • 40g
    crushed pecan nuts
  • 125g
    L811

Place on a baking tray and lightly grill the nuts in the oven. Melt the chocolate and mix to obtain a smooth mass.

  • 100g
    Creme dell' Artigiano Nocciola
  • 185g
    butter

Whip to obtain a frothy mixture.

  • 4As needed
    whole egg(s)
  • 100g
    sugar
  • 200g
    brown sugar

Add the melted mass and mix.

  • 10cl
    cream
  • 120g
    flour
  • 1/2sachet
    baking powder
  • 20g
    Baking drops M

Then incorporate the liquid cream, the flour and the sieved baking powder and finish with the hazelnuts, the pecan nuts and the chocolate drops.

Finishing and presentation

Butter and grease the mould of your choice (rectangular, circular,...) and add in the pastry. Bake for 20 minutes at 180°C.

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