30/09/2025
Recipe: la Dolce Vita Hazelnut Brownies 👇
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Brownie Batter
1 1⁄4 cups (7 ounces) whole raw hazelnuts
Vegetable shortening for pan
2 sticks (8 ounces) unsalted butter
11⁄3 cups (8 ounces) 60% cacao bittersweet chocolate chips
4 large eggs, at room temperature
2 cups (14 ounces) sugar
3⁄4 teaspoon salt
11⁄2 teaspoons vanilla extract
3⁄4 cup and 1 tablespoon (3.3 ounces) cake flour
3⁄4 cup and 2 tablespoons (2.8 ounces) Dutch-processed
unsweetened cocoa powder
Chocolate Hazelnut Buttercream Frosting
1⁄2 cup and 1 tablespoon (5 ounces) heavy whipping cream
11⁄4 cups (7.5 ounces) 60% cacao bittersweet chocolate chips
10 tablespoons (5 ounces) unsalted butter, at room temperature
1⁄8 teaspoon salt
2 tablespoons unsweetened Dutch-processed cocoa powder
1 teaspoon hazelnut flavor
Milk Chocolate Hazelnut Candy Garnish
1 (4.4-ounce) Milk Chocolate Hazelnut Candy Bar (Lindt)
Procedure:
1 To toast and skin the hazelnuts, adjust an oven rack to the middle
level of the oven and preheat to 350°F. Spread the hazelnuts in a
single layer onto a quarter-sheet pan. Toast the hazelnuts for 15
minutes, until the skins are uniformly cracked. Immediately pour
the hot nuts into the center of a thick cotton kitchen towel. Pull the
towel up around the nuts and twist tightly, making a sack. Place
the towel sack in a plastic bag and let stand at room temperature
for at least 10 minutes, allowing the nuts to steam. Discard the
plastic bag but leave the nuts in the towel. Using your hands, rub
the nuts vigorously in the towel against the kitchen counter, so the
friction created by the nuts rubbing together removes most of the
skins. Pick out the cleaned hazelnuts and place in a bowl; repeat
the process until all of the nuts are skinned. Use your fingers to
pick off any remaining skin. Maintain the oven temperature at
350°F.
2 To make the brownies, prepare a 9 by 13-inch baking pan with
heavy-duty aluminum foil. Lightly grease the foil in the pan. Cut
the butter sticks into 1-inch slices. In a small, heavy saucepan, melt
the butter pieces over the lowest setting; add the bittersweet
chocolate chips. Stir with a small whisk until combined and the
chocolate is melted and smooth. Turn off the heat but leave the
saucepan on the burner while proceeding with the recipe.
3 Using a large whisk, lightly beat the eggs in a large mixing bowl.
Place the sugar and salt in a separate small mixing bowl, then
whisk into the eggs just until incorporated. Briefly whisk the
melted chocolate mixture, then gradually whisk into the egg
mixture until just combined. Briefly whisk in the vanilla.
4 Place the flour and cocoa powder in the small mixing bowl; whisk
together to combine. Sift through a medium strainer directly onto
the batter; stir in with a silicone spatula until just combined.
Sprinkle the hazelnuts over the batter and fold in until just
combined. Pour the batter into the prepared pan and spread
evenly with a small offset spatula. Bake for 26 minutes, until a
toothpick inserted in the center comes out clean. Transfer the pan
to a cooling rack.
5 To make the frosting, bring a medium saucepan of water just to a
simmer. Place the cream and chocolate chips in a metal mixing
bowl that will fit over the saucepan to form a double boiler. Make
sure the bottom of the mixing bowl does not touch the simmering
water. Stir the mixture with a silicone spatula until the chocolate is
melted and completely smooth. Remove the mixing bowl from the
double boiler and refrigerate the bowl until the mixture has
cooled to the consistency of pudding, about 15 minutes. While the
frosting mixture is chilling, cut up the hazelnut candy bar into 1⁄4-
inch pieces, using a sharp chef’s knife.
6 Cut the butter into 1-inch pieces. Using a handheld electric mixer
on medium speed, beat the butter pieces into the chilled cream
mixture. Beat in the salt. Strain (or sift) the cocoa powder directly
onto the mixture and beat in. Add the hazelnut flavor and beat in,
starting on low and increasing to high speed, until the frosting is
light and fluffy, about 1 minute. Dollop the frosting over the
brownie slab. Using a small offset spatula, spread the frosting
evenly. Garnish the frosting with the chopped candy bar, then use
the back of a metal spatula to lightly tap on the candy pieces to
slightly embed them into the frosting. Refrigerate the pan for 7 to
8 hours, or overnight.
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