Here we are again with a brownie recipe, but this time a finger brownie, made with Nutella spread and freshly toasted hazelnuts. The flavor of these, with the crunch of hazelnuts and the dark coating, makes for a really delicious result. We baked the brownie batter in molds to create a sweet bite, but you can bake it in a classic frame and cut rectangles before dipping them in the chocolate, or even easier, pour a layer of chocolate on the brownie. We advise you to use 66 or 70% chocolate so as not to add sugar to the recipe.
165g of Nutella
100g of butter
90g of brown sugar
90g of flour
A pinch of salt
50g of Farm Fresh Nuts Raw Blanched Filberts
300g of dark chocolate
Melt the butter. Add the sugar and the spread.
Incorporate the eggs, beating well, then the flour and salt.
Finish by adding the chopped hazelnuts.
Pour the dough into your molds (fill them only 2/3 full), then bake in the oven preheated to 180 ° C for 15 minutes.
Let cool before unmolding.
Then gently melt the dark chocolate without exceeding 35 ° C. Dip the brownies in the chocolate, shake them to remove the excess chocolate, then place them on a sheet of baking paper, decorate if you wish with pieces of hazelnuts and let crystallize. Once the chocolate has hardened, you can enjoy yourself 😉