- 265 g Dark Chocolate
- 4 Eggs
- 175 g whole peeled Hazelnuts
- 135 g (room temperature) Butter
- 135 g 00 Flour
- 255 g Sugar
- 1 pinch of Salt
Brownies, dark-colored squares, the light crust and the dense mixture of chocolate and dried fruit! Loved by adults and children, these traditional American sweets are often accompanied by whipped cream or vanilla ice cream. It is said that they were prepared for the first time in 1892 in Chicago when, on the occasion of a great fair to celebrate the 400th anniversary of the discovery of America, a high-ranking lady named Bertha Palmer asked her chef to create a dessert that it was practical to take around the city, without the risk of getting your hands or dress dirty. Some modern versions tend to bring the consistency of brownie closer to that of a soft-hearty cake, leaving the dough almost melting: a delight, yes, but not faithful to the original brownie, which must leave your fingers dry!
To prepare the brownies, start coarsely chopping the chocolate and put it to melt in a bain-marie; make sure that the water in the saucepan does not come into contact with the chocolate placed in the bowl.
When it is almost melted, add the soft butter into chunks. Stir carefully until it melts too, then remove from heat and allow to cool, stirring occasionally.
Meanwhile, cook the hazelnuts in a preheated 180 ° oven for 8 minutes. Then remove from the oven and leave to cool, so as not to burn yourself, then chop very coarsely and keep aside.
Now place the eggs in a bowl, and, starting to beat them with electric whips and add the sugar. It is not necessary to whip the mixture: continue to beat only until the sugar has melted. Then add the salt, and let it melt too. Always with the whips in action, add the mixture of chocolate and lukewarm butter. As soon as the chocolate is mixed with the mixture, stop beating. Place a fine-mesh strainer on the bowl and sieve the flour. Mix with a spatula until it absorbs evenly, then add the hazelnuts now cold and blend them too.
Grease and line with baking paper a rectangular pan 35X27 cm (or a square baking pan 30X30 cm) and pour the mixture, leveling it with a spatula to distribute it evenly.
Bake in a preheated oven at 180 ° for 25 minutes, then take it out and leave aside until it is completely cool. At this point, make your cubes by making 5 horizontal and 5 vertical cuts at an identical distance to obtain brownies of the same size!