On a rainy afternoon, as the drops danced on my windowpane, I found myself daydreaming about a treat that could warm my heart and soul. The scent of rich chocolate wafted through my memories, reminding me of the time I visited a quaint café in Italy, where I first tasted the perfect brownie. Inspired by that experience, I decided to create my own version—a decadent blend of espresso and hazelnuts that would elevate the classic brownie into a heavenly delight.
Ingredients
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 cup dark chocolate chips
2 tablespoons finely ground espresso
1 cup toasted hazelnuts, roughly chopped
Powdered sugar, for dusting (optional)
Instructions
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, allowing some overhang for easy removal later.
In a medium saucepan over low heat, melt the butter. Once melted, stir in the granulated sugar until well combined. Remove from heat and let it cool slightly before adding the eggs one at a time, mixing well after each addition. Add the vanilla extract and stir until smooth.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and ground espresso. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Once just combined, gently fold in the dark chocolate chips and chopped hazelnuts, ensuring an even distribution.
Pour the brownie batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be mindful not to overbake, as we want these brownies to remain fudgy.
Once baked, allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Transfer to a wire rack to cool completely. For an extra touch of sweetness, dust with powdered sugar before cutting them into squares.
As I took a bite of these rich, gooey brownies, I was transported back to that little café. The combination of espresso and hazelnuts brought a delightful crunch that paired perfectly with the deep chocolate flavor. Each square was a reminder that sometimes the best things in life come from a little imagination, a sprinkle of nostalgia, and a whole lot of love.