Thursday, August 15, 2013

Hazelnut Coffee Brownies



I was out of my regular baking oil tonight, but I still wanted to make some brownies. As I looked through my pantry, I came across some hazelnut oil. So, I thought, “Why not?” Chocolate and hazelnut going well together, coffee and hazelnut go well together, and chocolate and coffee go well together, so all three should blend nicely. They did. I wasn’t sure how much the hazelnut oil would stand out. The hazelnut oil become more prominent as they cool. Oh my goodness, they are so dark, rich, decadent, and gooey!


4 ounces Dairy Free Dark Chocolate Dream
  cup plus 1 tbsp regular hazelnut oil
1 cup granulated sugar
2 eggs
2 tbsp black cocoa powder
¾ cup all-purpose flour
½ tsp salt
2 tsp vanilla extract
2 tsp coffee extract



·      Preheat the oven to 350°F.
·      Grease and flour a square 8 inch cake pan.
·      In a medium bowl, combine and whisk the flour, cocoa, baking powder, and salt.
·      Melt the chocolate with the oil over low heat.
·      Once melted, turn of the burner and add the sugar.
·      Quickly stir in the eggs.
·      Add vanilla and coffee extracts.
·      Gently add the flour mixture and mix just until incorporated.
·      Pour into the prepared pan.
·      Bake 23-25 minutes.
·      Cool for 10 minutes on a wire rack.
·      Cut into 16 squares and remove from the pan.


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