Hazelnut Chocolate Brownies

If you haven’t tried nut butter in your brownies, you’re in for a treat. This simple one-pot method offers up gooey, nutty, chocolatey goodness. Makes 16 Brownies. 

Ingredients

  • ½ cup unsalted grass-fed butter, or butter substitute
  • ⅓ cup cocoa powder
  • ½ cup white sugar, or sugar substitute
  • ½ cup brown sugar, or sugar substitute
  • 1 tsp vanilla extract
  • 2 large organic pasture-raised eggs
  • ½ cup all-purpose flour, or gluten-free substitute 
  • ½ tsp salt
  • 1/3 cup Nuts to You Hazelnut Butter
  • Pinch flaky sea salt for sprinkling on top 

Nuts to You Almond Butter or Almond Hazelnut Butter are delicious substitutes for Hazelnut Butter.

Method

  1. Preheat oven to 350ºF. Line an 8” x 8” pan with parchment paper or lightly grease and flour.
  2. Melt butter over low heat in a medium saucepan (which becomes the mixing bowl). 
  3. Remove from heat and whisk in sifted cocoa until smooth. Add sugars and vanilla, whisking until well combined. Whisk in the eggs until the batter thickens.
  4. Sift together flour and salt. Use a spatula to gently fold them into the batter until all flour is absorbed.
  5. Pour batter into prepared pan, smoothing out surface with the spatula.
  6. Stir Hazelnut Butter very well before measuring. Drizzle in rows over top of the batter. Using the tip of a knife, lightly mix Hazelnut Butter into the batter to create a marbled pattern on the surface.  
  7. Sprinkle a pinch of flaky sea salt on top.
  8. Bake for 23 to 25 minutes until top and edges are set but centre moves a little. For a less gooey texture, bake 26 to 28 minutes. Let cool completely before cutting into 16 squares.
  9. Store in an airtight container at room temperature.

Recipe provided by Nuts to You.