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Crinkly Top Hazelnut and Coffee Chocolate Brownie

Updated: Jan 14









How to get that crinkle on top of a brownie?


The trick to getting that crinkle on top of a brownie is by aerating the mix. The below recipe utilizes the eggs for aeration and do not contain any raising agent as the air not only helps lift the cake during baking, it also gives that crinkly top when baked.



What is Gianduja Chocolate


Gianduja chocolate is a type of chocolate that comes from a mixture of tempered chocolate and hazelnut paste usually grounded from pure hazelnuts or with a percentage of sugar and can either be mixed with milk or dark chocolate.


If you are unable to find Gianduja chocolate, you can simply use any other type of chocolate or peanut butter chocolate chip is fine too.




 



RECIPE


Equipment: 20 x 20 cm deep square baking tin

Level: Quick and easy



Brownie Mix


170 g Dark Chocolate 70% Cacao

115 g Unsalted butter

90 g Castor Sugar

100 g Light firmly packed brown sugar

100 g Whole Eggs (2 eggs)

20 g Egg Yolk (1 yolk)

6 g Vanilla Bean Paste

110 g Plain Flour

25 g Cocoa Powder

5 g Instant Coffee Powder (optional)

2 g Salt

170 g Gianduja Chocolate/ Hazelnut Chocolate - cut in to small cubes


Note: If you are unable to find Gianduja Chocolate, you can use peanut butter chocolate chip of other chocolates. It is recommended that you use good quality chocolate for best taste. The addition of coffee in the brownie mix is to accentuate the flavor. If you are not a big fan of coffee, you can leave that ingredient out from the recipe.



 

Method

1. Before starting, bring the eggs to room temperature.


Line a 20cm x 20 cm square baking tin with parchment paper with some overhanging on the sides for easy release of cake after baking.


Pre heat the oven to 175°C.


2. Place the Dark chocolate and butter into a bowl large enough to sit on top of a pot of water over low simmering water (water bath). Melt both the ingredients then stir in the instant coffee and vanilla bean paste.


Set aside to let it cool to below 45°C


3. While the Chocolate is cooling, place the eggs, egg yolk, castor sugar and brown sugar into a stand mixer bowl fitted with a whisk attachment. Whisk on medium speed until the mixture turn pale brown (because of the brown sugar) and is airy and light.


4. Add in the cooled melted chocolate/butter mix and whisk on low to just combine.


5. Stir in the sifted plain flour and cocoa powder followed by the salt and mix until there are no dry lumps of flour.


6. Add in the chopped Gianduja Chocolate and using a spatula, fold the chocolate with the brownie mix.


7. Transfer the brownie mix in to the prepared baking tin and bake in the pre heated oven for 35 to 40 minutes.


8. Once baked, remove the baking tray from the oven and leave the brownie to fully cool before cutting.


Storage : Brownie keeps at room temperature for up to 5 days. You can place the brownies in airtight containers and store in the freezer for up to 2 months or fridge for several weeks. Simply bring it back to room temperature before serving. Enjoy!!

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