Chocolate & Hazelnut Brownie

Before starting this Chocolate and Hazelnut Brownie recipe, organise the necessary ingredients.

Crush the hazelnuts with a knife.

Place the dark chocolate in a bowl and heat over a bain-marie, while stirring with a rubber spatula...

... until the chocolate has completely melted.

Add the butter cut into cubes...

... and combine carefully with the rubber spatula...

... until the butter is incorporated...

... and the preparation is smooth and homogeneous.

Place the egg yolks and 10 grams of sugar into the stand mixer recipient. Blanch with the whisk.

Pour the egg whites and 10 grams of sugar in a separate recipient.

Beat the egg whites until stiff. The meringue is ready.

Pour the melted chocolate and butter over the blanched egg yolks...

... and combine carefully with a rubber spatula until incorporated.

Add the meringue to the chocolate preparation...

... and combine gently with a rubber spatula...

... until homogeneous.

Sift the flour over the preparation...

... and combine again.

The result should look like this.

Place a square cake frame 16 x 16cm over a Silpat baking mat. Pour the brownie preparation in the frame...

... and spread with a small cranked spatula to create a regular thickness.

Sprinkle the chopped hazelnuts over the surface.

Bake in a fan-assisted oven at 160°C (gas 3) between 20 and 25 minutes.

When the brownie is cooked, remove from the oven...

... and leave to cool at room temperature.

Release the brownie from the frame and cut into squares.

The brownie is now ready to serve. Enjoy!