Fudgy Hazelnut Coffee Rye Brownies

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?  

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

Ingredients

Scale
  • 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)

Instructions

  1. Preheat the oven to 350°F. Butter a 8- to 10-inch square pan and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. If covered and stored at room temperature, these brownies should keep for 3 to 4 days.

Notes

If you don’t have rye flour at home feel free to use spelt flour or all purpose flour instead.

Keywords: Brownie, coffee, desserts

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Leave a Reply

Your email address will not be published.

Recipe rating