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Hazelnut Brownies

Source of Recipe


From "Handmade Gifts from the Kitchen" by Alison Walker



List of Ingredients



• 2½ sticks butter, plus extra for greasing
  
• 9 ounces semisweet chocolate, broken into pieces
  
• 3 medium eggs, separated
  
• 1 cup superfine sugar
  
• 2 Tbsp milk
  
• 2 tsp instant coffee dissolved in 1 tablespoon boiling water
  
• ½ cup plus 1 tablespoon self-rising flour
  
• 3 cups hazelnuts, toasted and chopped
  
• Generous ½ cup semisweet chocolate chips
  






Instructions



1. Preheat the oven to 375° F, and grease and line an 11-inch x 7-inch baking pan with parchment paper.
   
   
2. Melt the chocolate pieces with the butter in a heatproof bowl set over gently simmering water. Cool slightly and meanwhile beat together the egg yolks, sugar, milk, and coffee, and then the cooled chocolate. Fold in the flour using a metal spoon, followed by the nuts and chocolate chips.
   
   
3. In a separate bowl, beat the egg whites until stiff and gently fold into the batter. Carefully pour into the prepared pan and bake in a preheated oven for 20 to 25 minutes until just firm to the touch - a skewer inserted into the brownie should still have a little batter clinging to it. You want the brownies to be moist, not dry. Remove from the oven and let cool in the pan, then turn out and mark into squares when completely cold. These brownies keep for up to two weeks in an airtight container or sealed plastic bag.
   
   Makes 28