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Here is a great classic of the American kitchen! Dating from the late 19th century, probably from Chicago, it is a kind of chocolate cake without yeast, so quite flat and slightly undercooked. Cut into squares, the brownie is delicious and melts in your mouth. I have a very unusual brownie recipe for you, with cocoa powder and dark butter. Its texture is perfectly soft and gives off the scent of hazelnuts. A recipe to try urgently!
Recipe for 16 servings of “Brownie aux noix”:
-90g of soft butter
-70g of salted butter
-270g of sugar
-80g unsweetened cocoa powder (van houten)
-1 teaspoon of liquid vanilla
-2 teaspoons of water
-2 large eggs
-60g of flour
-120g of nuts
Comment by placing the butters in a saucepan over moderate heat.
Let the butter melt and boil.
When the butter begins to foam without making a noise, remove the pan from the heat. The butter became “hazelnut”. If the bottom of the pan is a little toasted (not burnt!!), it’s even better.
Weigh together the cocoa powder and sugar.
Add them to the pan (off the heat).
Mix briskly with a whisk.
Add the two teaspoons of water and the liquid vanilla.
Mix briskly and let cool for 5 minutes.
After 5 minutes, add the eggs one by one while mixing each time.
When the mixture is smooth, add the flour.
Mix and then add the nuts.
Pour the batter into a 21 x 21 square pan lined with parchment paper. I also spray with non-stick release spray.
Smooth out the batter in the pan with a spatula.
Bake at 165°C for 25 minutes.
