Searching for the ultimate brownie recipe? Look no further than this hazelnut olive oil brownie recipe. Soft and moist on the inside with a slightly crunchy exterior and gently interspersed with some hazelnuts to break the richness of it all.
I used a combination of butter and olive oil. Butter will give baked dishes a caramelized, nutty, deeper flavour that complements chocolate and lend for some aeration (therefore a cakier brownie). Olive oil, on the other hand, will let the chocolate shine and make for a fudgier brownie. I like to use a combination of the two: some oil for tenderness, some butter for flavour.
Melted chocolate or cocoa powder? The former will produce a brownie that is more rich, dense and gooey. Cocoa powder will be like flour but if enough moisture is added the brownie can still be chewy and fudgy.
Let’s turn to sugar. Sugar plays the role of “liquifier” in baking — higher ratios of sugar can mean a softer, more tender interior. I like to use some brown sugar here as it helps with a moist moist and chewier texture.
Last, the eggs. Eggs are the only leavener in fudgy (and often chewy) brownies so the more fudgy you like your brownies, then add more egg yolks. A slightly smaller amount of whole eggs is common for chewy brownies. while cake brownies will incorporate some chemical learners in addition to eggs to yield that cakier crumb.
So now, without much further ado, here is the ultimate brownie recipe.
Slice brownie when it is thoroughly cooked (transfer to cooling rack for 2 hours). You can even put it inside the fridge once cooled so it will make for a cleaner slice.Ingredients
Instructions
Notes