Chocolate Hazelnut Brownie

Chocolate Hazelnut Brownie – with reduced sugar

Brownie is delicious but decadent snack food as it’s super rich with lots of butter and chocolate. In view of this, I decided to halve the amount of sugar used in the traditional brownie recipe. With half the usual amount of sugar, this chocolate hazelnut brownie still tastes pretty sweet to me. I am glad that there is really no need to add that much sugar.
Brownies freeze well due to their moist texture. So, I make a tray, cut them into small squares and wrap them in greaseproof baking paper and foil.  They keep for 3 months in the freezer and help satisfy those sudden cravings. Also, this means I can take my time to enjoy the decadent brownie knowing that I am indulging in only a couple of brownie cubes at a go.

Ingredients

  • 240 gm unsalted butter
  • 200 gm dark chocolate
  • 4 eggs
  • 150 gm sugar
  • 50 gm of dark brown sugar
  • 90 gm plain flour
  • 100 gm roasted hazelnuts

Use a 20cm x 20cm x 3cm baking tin.

Method

  1. Preheat the oven to 150°C.
  2. Line the baking tin with baking paper.
  3. Place the butter and chocolate in a heat proof bowl. Place the bowl in a steamer of boiling water. Lower the temperature to very low. Stir the butter and chocolate until melted. Remove from steamer and set aside to cool.
  4. Roast the hazelnuts in a hot pan for a few minutes, until lightly colored and skins are blistered. Rub with fingers and place in a colander. Shake to remove the loose skins. Set aside.
  5. In a mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy.
  6. Sift the flour and fold into the egg mixture.
  7. Add the cooled chocolate mixture and fold through until completely combined.
  8. Fold in the peeled hazelnuts.
  9. Pour into the lined baking tin and bake for 30–35 minutes at 150°C until an inserted skewer comes out clean.
  10. Remove from the oven and leave brownie in the tray to cool, preferably overnight in the fridge. The next day, cut into squares and enjoy!
  11. Brownies freeze well for up to 3 months – just wrap up into small parcels in greaseproof paper and foil.

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