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Brownies with chocolate and hazelnuts. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.
Before you start
Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.
Preparation: 20 min. Cooking: about 28 min.
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
Ingredients
Cake batter
- 200 g dark chocolate, chopped
- 150 g unsalted butter, softened
- 180 g granulated sugar
- 3 large eggs
- 100 g all-purpose wheat flour
- 20 g unsweetened cocoa powder
- 2 g fine salt
Flavor ingredients
- 80 g dark chocolate, chopped
- 40 g hazelnuts, chopped
Method
- Heat the oven to 175°C (345°F), conventional heat. Line the base of 20 × 20 cm square tin with baking parchment and lightly grease the sides.
- Measure the flavor ingredients separately. Chop nuts and dried fruit into small pieces. Dice apple or pear to 5 mm. Wash citrus before grating only the colored zest. Dissolve any instant coffee in 10 ml hot water and let it cool.
- Gently melt the 200 g chocolate with the 150 g butter in a bowl over barely simmering water, keeping the bowl clear of the water. Stir until smooth and let stand 10 minutes until warm, not hot.
- Whisk the eggs and sugar for 1 minute, then mix in the cooled chocolate mixture. Sift in flour, cocoa and salt and fold gently until no dry patches remain. Fold in the prepared flavor ingredients and level in the tin.
- Bake for 25–33 minutes, until the edges are set and the center is firm but still moist. A skewer should show moist crumbs, never liquid batter. Fruit variations may need the longer time. Cool completely in the tin for at least 90 minutes before cutting.
Serving and slicing
Cut into 12 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.
Storage
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.
Summary
Cut into 12 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.
FAQs
- Which pan should I use?
20 × 20 cm square tin
Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.
- Does the timing include cooling?
Preparation: 20 min. Cooking: about 28 min.
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
- How should I store the cake?
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.
