So many brownie recipes feature the same or similar ingredients, but did you know it’s the method of combining them. that determines if they’re on the cagier or fudgier side?Print
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 people 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- 1/2 pound (2 sticks) unsalted butter, plus more for the pan softened
- 1/2 pound dark chocolate, chopped (mix of bittersweet and semi-sweet)
- 1 cup (130 grams) flour
- 1/4 cup (25 grams) unsweetened Dutch processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 large eggs
- 1 cup natural cane sugar
- 2 teaspoons vanilla extract
- 1/4 cup strong brewed coffee Jamaican Me Crazy
- 1 cup toasted and skinned hazelnuts, coarsely chopped or you can do below if not hazelnuts ( or chopped walnuts)
- Preheat the oven to 350°F. Butter a 8- to 10-inch square pan and set aside.
- Melt the butter and chocolate together in a medium saucepan over low heat. In a small bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In the bowl of a standing mixer (or using a large bowl and a hand mixer), beat the eggs with the sugar until pale in color and thicker in texture, about 4 minutes. Beat in the vanilla extract and coffee. Slowly add the flour mixture and mix just until combined. Then fold in the melted chocolate and hazelnuts.
- Scrape the brownie batter out into the prepared baking dish. Transfer to the oven and bake for about 45 minutes, or until the top becomes a bit cracked and — with any luck — slightly shiny. The center of the pan of brownies should still be a touch jiggly — they firm up a good bit as they cool. Let cool completely before slicing.
- If covered and stored at room temperature, these brownies should keep for 3 to 4 days.
If you don’t have rye flour at home feel free to use spelt flour or all purpose flour instead.
Keywords: Brownie, coffee, desserts