Brownies are a favorite for many of us chocolate lovers. They’re simple to make and they’re packed with chocolate. For a special occasion, it’s easy to dress up brownies and make them just a bit more exceptional.
We start with a nutty vanilla crust and top that off with a nutty chocolate brownie filling, all baked into a tart pan. It’s rich and decadent and still amazingly simple. If you can muster up the will-power, this is even better a day after it’s baked.
Hazelnut Brownie Tart
1 1/2 cups crushed vanilla wafer cookies (about 36 cookies)
1/2 cup toasted hazelnuts, finely chopped
6 tablespoons unsalted butter, melted
1/2 cup unsalted butter
6 ounces semisweet chocolate
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup toasted hazelnuts, chopped
1/2 cup semisweet chocolate chips
Preheat oven to 350°F. Grease a 9-inch tart pan. Line bottom of pan with parchment paper. Grease paper.
To make the crust, combine all of the crust ingredients in a medium bowl and stir until moistened. Press mixture evenly on bottom and up sides of prepared pan.
Bake for 15 minutes. Set aside to cool in pan on wire rack.
To make the filling, place butter and chocolate in microwave-safe bowl. Heat in microwave in 30 second increments until butter is melted and chocolate melts when stirred. Watch the mixture carefully to make sure the chocolate does not burn. Stir until smooth. Set aside to cool slightly.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat sugar, eggs, and vanilla until smooth. Add butter/chocolate mixture, mixing until smooth. Gradually add flour mixture, mixing until almost fully combined. Stir in hazelnuts and chocolate chips.
Pour batter onto partially baked crust. Bake at 350°F for 35 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool before slicing and serving.
chocolate, dessert, hazelnut
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