AUTOPLAY
Chocolate Hazelnut Espresso Brownies
16 steps
Whisk together flour, salt & baking powder
1. Whisk together flour, salt & baking powder
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Melt butter & chocolate over low heat in a medium size pan
2. Melt butter & chocolate over low heat in a medium size pan
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Once completely melted remove from heat
3. Once completely melted remove from heat
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And immediately whisk in the sugars - it will be grainy
4. And immediately whisk in the sugars - it will be grainy
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Add the eggs & vigorously whisk until incorporated
5. Add the eggs & vigorously whisk until incorporated
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Add vanilla & coffee (coffee/espresso is optional but recommended)
6. Add vanilla & coffee (coffee/espresso is optional but recommended)
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Add in the flour mixture
7. Add in the flour mixture
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Whisk until incorporated
8. Whisk until incorporated
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Pour into a lined square baking tin
9. Pour into a lined square baking tin
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Spread out the batter evenly
10. Spread out the batter evenly
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Dot batter with hazelnut spread of choice (any other nut or seed butter as substitute)
11. Dot batter with hazelnut spread of choice (any other nut or seed butter as substitute)
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Then swirl it into the batter
12. Then swirl it into the batter
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Bake
13. Bake
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Allow to cool completely before slicing
14. Allow to cool completely before slicing
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For extra fudgy texture refrigerate for 1 hour immediately after removing from oven (trust me)
15. For extra fudgy texture refrigerate for 1 hour immediately after removing from oven (trust me)
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Full recipe:https://www.oliveandmango.com/chocolate-hazelnut-espresso-brownies/
16. Full recipe:https://www.oliveandmango.com/chocolate-hazelnut-espresso-brownies/
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