Chocolate, hazelnuts and orange brownie

My last contribution to the well being of  the colleagues at work has been a double chocolate brownie with grilled hazelnuts and orange zest :p . A great success! Thank you Jamie Oliver! You recipe is delicious! Although it is not very healthy… (it is one of the critics given to Jamie by some food associations…) but if you eat a small piece every once in a while, you will not kill your “bikini operation” like Spanish people like to call their beach diet (for my part diets are not my cup of tea! ;P)

Anyway, the brownie was a total success. Just to give you an insight: the plate stayed less than an hour in the kitchen and it was already empty (I had my desk in front of the kitchen door:) )

The recipe (my adjusted recipe to be correct):

250 g butter (aïe!)
200 g dark chocolate (minimum 70%)
50 g grilled hazelnuts (10 mins in the oven at 180°) or any nuts you would like
65 g flour
1 teaspoon of baking powder
310 g sugar (I reduced Jamie Oliver’s quantity because I don’t like over sugary dessert)
4 medium eggs
1 zest of orange

The nuts and orange are optional and can be replaced by other things. You just need to open your pantry and look for delicious ingredients such as mini marshmallows, seeds, caramel… Just use your imagination.

Heat in a water-bath the chocolate and the butter until liquid.
Preheat the oven at 180°C and put the nuts in the oven when preheating for about 10 mins to roast them (in order to maximize your oven work)
Prepare during this step, the flour, sugar and baking powder in a separate bowl.

When the chocolate is melted (the butter will also be melted by extend…), add the mix of flour and sugar progressively.
Then, add the eggs one by one. You should obtain a silky elastic dough.
Add the grilled nuts or the other garnishes.

To cook the brownie, I used a rectangular steel mould on an oven tray with greaseproof paper. This is a good trick in order to get rid of the mould and the tray easily after cooking the brownie. (The downside is that I am not very good at folding the greaseproof paper therefore my brownie shape is not perfect but who is perfect :p)

The pressure point of this recipe is the cooking time and will depend on your oven. In my case, I cooked it 25 mins and then I checked the brownie every 5 minutes. You are looking for a crunchy outside (very fine crust on the outside) and a tender texture on the inside. Cooking time will differentiate your brownie from a normal homemade dry brownie.

This is a link to the Jamie Oliver’s recipe, you can then try his measurements if it suits you best: http://www.jamieoliver.com/recipes/chocolate-recipes/bloomin-brilliant-brownies

PS: Unfortunately, I forgot to take a picture of the cake… (I was a bit overwhelm by all the changes in my life…) but the picture on Jamie Oliver’s recipe will guide you for the cooking of your brownie.

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