RECIPE: roasted hazelnut and GOLD chocolate chip (basically caramac) brownies …

RECIPE: roasted hazelnut and GOLD chocolate chip (basically caramac) brownies ?

Flaky, crinkle top ✔️ Amazing flavour ✔️ Fudgy texture ✔️ …What more do we need in a brownie? Make them!

INGREDIENTS & METHOD
(For a standard brownie pan amount)225g butter (ideally salted)
225g dark chocolate (I used 54% chips)
225g sugar (115g light muscovado + 110g golden caster)
1tbsp vanilla extract
– melt the above ingredients together in a saucepan (low heat). Once melted, set aside to cool.
– At this point pre-heat your oven to gas 4 / 180c.
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3 large eggs
– whip these using a stand mixer on high for about 5 mins, until voluminous (helps to create that flaky crinkle top).
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155g spelt flour (I like the nutty flavour wholegrain spelt adds, but regular plain flour will work fine)
1tsp baking powder– once the melted chocolate mix has cooled a little, fold in the flour and baking powder. Then add the whipped eggs.
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100g chocolate chips (I used gold, but white works nice. Any are fine)
65g chopped roasted hazelnuts
– fold in the fillings, and the brownie mix is done.
– line a 9″ square pan with parchment (bottom and sides) and pour in the brownie mix. Cook in the middle-high part of the oven for 35min.
– remove and let cool completely before slicing. I cooled mine in the fridge for instant fudgy texture and because I wanted to eat them asap!
© ~real.foodie