Never ever have I made brownies. And as they say, that’s classic in baking.
I had several attempts to make it, you know, just out of curiosity. The main problem was the audience since there are few people in my family who are fond of sad layer : ) Sooo, it would be rather pointless to bake something that no one would even try… On the other hand, it was just impossible that half of the world was wrong… Reading different comments I saw only oohs and achs over brownies cakes… then how could it be bad?
When it comes to new tastes, I’m trying to have as open-minded palate as possible (and I hope it won’t change at all). The decision was made – make brownies.
My impressions – that’s not sad layer, no no no : ) The texture is heavy and wet – true but… what’s the most important – it’s hell yummy!!! Soooo chocolatey, perfect with a cup of coffee – it won my heart : ) For sure I’ll check on other versions of brownies and I presume I won’t be disappointed at all : )
This brownies was made from here but… from half of the portion provided… What a shame…
PS There is a real chocolate phase going on here ;D
- a bit more than half a cup chopped hazelnuts
- 60g bitter chocolate
- 45g milk chocolate
- 1/2 cup melted butter
- 1/8 cup nutella (I put two veeery big Tbs)
- 1/4 cup all-purpose flour
- pinch of salt
- 1/4 cup sugar
- 1 egg
Roast chopped hazelnuts on a dry frying pan for a moment.
Mix flour and salt.
Melt chocolates with nutella over a pan with a boiling water (the water shouldn’t touch the bowl above)
Stir until smooth.
Cool it a bit.
Pour cooled chocolate mass into the bowl, add sugar. Mix it with a spatula.
Add an egg and mix it till incorporated.
Add a bit flour to the mass. Stir a bit.
Add rest and mix.
Last but not least, add chopped hazelnuts and stir them into the mass.
Pour the mass into the form (with baking paper)
Brownies will be really little but that the way it is : )
Bake at 175°C for 25-30 minutes.
(the longer you bake, the less brownie it gets)
And see you at the next brownie attempt : )