Ingredients
- 1 c hazelnuts
- 130 g semisweet choc, chopped
- 6 T unsalted butter
- 1/2 c + 1 T flour
- Pinch of salt
- 2 large eggs
- 3/4 c + 1 T sugar
- 1 tsp vanilla extract
Preparation
Step 1
Position rack in center of oven and preheat to 175°. Toast hazelnuts, shaking baking sheet once or twice, about 8 min or until their skins begin to split. Transfer to a strainer.
While nuts are hot, remove most of skins by rubbing nuts energetically with a towel against strainer. Cool nuts completely and chop coarsely.
Line base and sides of a 19-20 cm square baking pan with a single piece of waxed paper or foil; butter paper or foil. Melt choc with butter in a medium bowl over nearly simmering water. Stir until smooth. Remove from water; cool 5 min. Sift flour and salt into a small bowl.
Beat eggs lightly in a medium bowl at medium speed. Add sugar; beat just until blended. Beat in vanilla. Add chocolate mixture in 3 batches, beating until blended after each addition. Stir in flour mixture, then nuts.
Transfer batter to prepared pan; carefully spread to corners of pan in an even layer. Bake about 24 min or until wooden pick inserted 1 cm from center of mixture comes out nearly clean. Cool in pan on a rack to room temperature. Turn out onto a board; remove paper or foil. Carefully cut in 16 squares, using the point of a sharp knife. Turn each brownie back over to serve.