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Hazelnut Caramel Brownies

Servings 20 cm square pan
Author נטלי

Ingredients

For the brownies:

  • 200 grams dark chocolate
  • 150 grams (1 stick) butter
  • 1 tsp. instant coffee powder
  • 150 grams (3/4 cup) sugar
  • Pinch of salt
  • 3 large eggs
  • 20 grams (2 tbsp.) cocoa powder
  • 50 grams almond meal

For the caramel with hazelnuts:

  • 150 grams (3/4 cup) sugar
  • 250 ml. heavy cream
  • 1/2 tsp. ground sea salt
  • 25 grams (2 tbsp.) butter
  • 60-70 grams toasted hazelnuts coarsely chopped

For chocolate ganache:

  • 150 grams dark chocolate
  • 125 ml. (1/2 cup) heavy cream

Decoration:

  • Chopped hazelnuts

Instructions

  1. Preheat oven to 170c degrees and grease the pan.
  2. In a large bowl put butter and chocolate and melt in the microwave over double boiler until everything is melted and mixture is smooth.
  3. Add coffee, sugar and salt and beat until blended.
  4. Add the eggs one at a time, stirring between additions until you get a smooth and thick batter.
  5. Add cocoa powder and almond meal and continue to mix just until incorporated.
  6. Transfer into the pan and flatten the top.
  7. Bake the brownie for about 20-25 minutes or until set, but still soft in the center.
  8. Cool for about 10 minutes at room temperature.
  9. Caramel with hazelnuts: in a large skillet put sugar and form caramel
  10. Meanwhile, heat cream and salt in a small pan to simmering point.
  11. When the caramel is amber, pour the cream and mix carefully.
  12. Cook over medium heat until you get golden and smooth caramel.
  13. Add the butter and cook while stirring for another 1-2 minutes until melted and blended.
  14. Add roasted hazelnuts and stir.
  15. Pour the caramel over the brownie and flatten the top gently to create an even layer.
  16. Cool in the refrigerator for an hour.
  17. Chocolate ganache: chop the chocolate and put in a bowl.
  18. Add heavy cream and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.
  19. Pour the ganache on top of the toffee and spread evenly.
  20. Cool completely in the refrigerator for 203 hours, until completely set.
  21. Cut into squares, sprinkle some hazelnuts and serve.

Recipe Notes