Name: Chocolate Nut Brownies
Cook time: 30 min
Total time: 30 min
Yield: 1 9½x12-inch (24x30 cm) pan
Ingredients: 7½ oz bittersweet chocolate (about 2 bars); 6½ oz butter (about 1½ sticks plus 1 tbsp); 4 large eggs (200 g); 1⅛ cups sugar (1 cup + 2 tbsp); ½ tsp vanilla extract; 2 tbsp brewed espresso (1 shot); ⅞ cup all-purpose flour (1 cup minus 3 tbsp); 1 pinch salt; ½ tsp baking powder (1.5 g); ⅓ cup hazelnuts, coarsely chopped (1/3 cup); ⅓ cup pecans, coarsely chopped (1/3 cup); 1 oz pecans or hazelnuts

How I make it

Toast the pecans and hazelnuts in a 325°F (160°C) oven for 10-15 minutes.
Melt the chocolate and butter over a water bath.
In a separate bowl, beat the eggs and sugar with a mixer until thick and stable.
In another bowl, sift the flour, salt and baking powder and set aside.
Fold the egg mixture into the chocolate and butter. Add the vanilla and espresso.
Add the dry ingredients and fold in gently.
Finally, stir in the chopped nuts.
Pour into the baking pan and scatter the topping nuts over it.
Bake in an oven preheated to 340°F (170°C) for 20-30 minutes.
Cool completely before cutting.

Chocolate Nut Brownies Draft

What you need

Topping

How I make it