French · Dessert
Hazelnut Chocolate Bars
A dense, fudgy French-style brownie bar built on melted dark chocolate and butter, studded with toasted hazelnuts and finished with a scattering of extra nuts for crunch against the soft, almost molten centre.
$1
12 minsPrep
21 minsCook
53 minsTotal
EasyLevel
Nutrition per serving
372Calories
5.8gProtein
27.1gFat
29.1gCarbs
17.4gSugar
4gFiber
303mgSodium
71mgChol
12.1gSat Fat
260mgPotassium
39mgCalcium
3.3mgIron
0.1mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Trappist Ale
local
Café au Lait
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm square tin with baking paper, leaving an overhang on two sides.
2
Melt the chopped dark chocolate and butter together in a heatproof bowl set over barely simmering water, stirring until smooth, then remove from the heat and cool for 5 minutes.
3
Whisk the sugar into the melted chocolate mixture, then whisk in the beaten egg and vanilla extract until glossy.
4
Sift the flour, cocoa powder and salt over the mixture and fold in gently until just combined and no dry streaks remain.
5
Fold in the toasted chopped hazelnuts, then scrape the batter into the prepared tin and spread it level.
6
Bake for 20-22 minutes until the top is set and a crust has formed but the centre still looks slightly underbaked.
7
Cool the bars in the tin on a wire rack for at least 20 minutes, then scatter the reserved toasted hazelnut halves over the top before lifting out using the paper overhang.
8
Cut into 2 squares with a warm knife and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Chocolate Dark 70, chopped,
- 28g28g Butter, melted,
- 26g26g Sugar White,
- 22g22g Egg, beaten,
- 14g14g All Purpose Flour,
- 5g5g Cocoa Powder,
- 18g18g Hazelnut, toasted and roughly chopped,
- 2g2g Vanilla Extract,
- 1g1g Salt,
- 8g8g Hazelnut, toasted, halved, garnish, 1
