Triple Chocolate Brownies: Preheat
your oven to 350 degrees F (180 degrees C) and place the oven rack in the center
of the oven. Line the bottom and sides of an 8 inch (20 cm) square baking pan
with foil or parchment paper. Butter the foil, or spray with a non stick
Place the hazelnuts on a baking
sheet and bake for about 13 minutes, or until lightly brown and fragrant. Let
cool on a wire rack and then coarsely chop.
semi sweet and unsweetened chocolates and
butter in a large heatproof bowl (I used stainless steel), placed over a saucepan of simmering water.
Remove from heat and whisk in the cocoa powder and sugar. Next, whisk in the vanilla extract.
Then, whisk in the eggs, one at a time, whisking well after each addition.
Finally, stir in the flour, salt, and hazelnuts.
the prepared pan, smoothing the top with the back of a spoon or offset spatula.
Bake for about 23 to 25 minutes or until a toothpick inserted into
the center comes out with moist crumbs clinging to it.
Remove from oven
and let cool on a wire rack. Serve at room temperature or chilled.
These Brownies freeze very well.
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Triple Chocolate Brownies:
(120 grams) raw peeled hazelnuts
ounces (115 grams) semisweet or bittersweet
chocolate, coarsely chopped
1 ounce (30 grams) unsweetened chocolate,
1/2 cup (113 grams) unsalted
cut into pieces
tablespoons (15 grams) unsweetened cocoa powder (regular unsweetened or
1 cup (200 grams) granulated white
1 teaspoon (4 grams) pure
(150 grams) eggs, at room temperature
3/4 cup (95 grams) all-purpose
1/4 teaspoon (1 gram) salt