Brownies - BOOZY FUDGY HAZELNUT DARK CHOCOLATE BROWNIES

By tinathorn

You can substitute regular ground nuts (sans alcohol) in the recipe. And add 2 Tbs of your favorite liqueur.

Ingredients

• 100 g (3.5oz) unsalted butter
• 240 g (8.5oz) dark chocolate, chopped
• 3 eggs, room tº
• 3/4 cup sugar
• 1/4 cup rice flour
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1 cup ground hazelnuts, from the liqueur
• 1 teaspoon vanilla extract

Details

Adapted from vintagekitchennotes.com

Preparation

Step 1

Preheat oven to 350ºF /180ºC. Line an 8-inch square pan with aluminum foil or parchment paper hanging over two sides, for easier unmolding. Or simply spray or butter it.
Melt butter and chocolate in a large bowl. I use the microwave, 30 seconds at a time stirring well in between.
Add sugar and eggs, one at a time, mixing very well but not beating. Add rice flour, salt, cinnamon and baking powder and mix. Add nuts and vanilla and mix just until blended.
Spread on prepared pan and bake for about 25 minutes, until it is slightly puffed and dry to the touch. Don´t overbake.
Cool on wire rack completely. For easier cutting, put 30 minutes in the fridge.

You can keep them at room tº for a few days, in the fridge for a few weeks, or freeze them.