Nut Brownie with Hazelnuts: a delight that combines the softness of chocolate with the crunchiness of hazelnuts, a cake that will win you over from the first bite. This simple and quick recipe is perfect for any occasion, from a simple snack to a special celebration. Let's embark together on the preparation of this delicious cake, which will surely become one of your favorite recipes.
Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 12
The history and inspiration behind the recipe
The brownie, a classic dessert, has gained popularity due to its simplicity and rich flavor, often associated with moments of conviviality and joy. Our version with hazelnuts adds a touch of originality, as hazelnuts not only enrich the flavor but also add a boost of texture. This cake can also be made during fasting periods by adapting the ingredients accordingly.
Necessary ingredients
For the cake:
- 200 g butter (suggestion: choose a quality butter for a richer taste)
- 200 ml milk (whole milk will provide a creamier composition)
- 250 g sugar
- 250 g flour (regular wheat flour is ideal)
- 100 g cocoa (good quality cocoa will enhance the flavor)
- 200 g chopped hazelnuts (preferably roasted, for a more intense taste)
- 4 eggs
- 1 teaspoon baking powder
- 2 packets vanilla sugar
- 1 essence of rum (a natural essence will make a big difference)
For the syrup:
- 100 g sugar
- 50 g butter
- 1 essence of rum
Preparing the cake
1. Preparing the base mixture: Start by cutting the butter into cubes and placing it in a saucepan. Add cocoa and sugar over the butter. In a separate bowl, add the cold milk. Pour the milk over the butter, cocoa, and sugar mixture.
2. Boiling the mixture: Place the saucepan over low heat and stir continuously. It is important not to let the mixture boil too hard, but to ensure it homogenizes well. Once the mixture comes to a boil, remove it from the heat and let it cool slightly.
3. Adding flavors and eggs: After the mixture has cooled, add the vanilla sugar and rum essence. Incorporate the whole eggs, one at a time, stirring vigorously to combine well.
4. Incorporating dry ingredients: In another bowl, mix the flour with the baking powder. Gradually add this mixture to the wet composition, stirring until homogenized. Finally, add the chopped hazelnuts and mix well.
5. Baking: Prepare a baking tray lined with flour (a tray of about 30x20 cm is ideal). Pour the mixture into the tray and level the surface. Preheat the oven to 180 degrees Celsius and bake the cake for about 40 minutes. Check if it is baked by inserting a toothpick in the middle; if it comes out clean, it is ready.
6. Cooling the cake: Once baked, let the cake cool in the tray. This step is essential, as the cake will continue to firm up as it cools.
Preparing the syrup
1. Caramelizing the sugar: In a small saucepan, caramelize the sugar until it becomes golden. Be careful not to burn it, as burnt sugar can give a bitter taste.
2. Adding butter and flavor: Once the sugar has caramelized, add the butter and rum essence. Mix well until you obtain a homogeneous composition.
3. Pouring the syrup: Pour the warm syrup over the cooled cake. Let it set; ideally, you should wait until the next day to cut the cake, as this will intensify the flavor.
Serving and variations
The nut brownie with hazelnuts is perfect served plain, but you can accompany it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. You can also add a drizzle of chocolate sauce for an extra touch of decadence. This cake pairs wonderfully with a flavored coffee or a warm tea.
Practical tips
- Substitute hazelnuts with walnuts or almonds for a different yet equally tasty version.
- If you want a healthier option, you can reduce the amount of sugar or use natural sweeteners.
- Make sure all ingredients are at room temperature to achieve a uniform and soft composition.
Nutritional information
This cake has a moderate calorie content, considering the ingredients used. Each serving contains approximately 300-350 calories, depending on the size and specific ingredients used. Hazelnuts are an excellent source of healthy fats, protein, and fiber, making this cake a more nutritious option compared to other desserts.
Frequently asked questions
1. Can I replace the butter with a vegan alternative?
Yes, you can use coconut oil or vegan margarine.
2. How can I make the cake gluten-free?
Replace wheat flour with almond flour or gluten-free flour.
3. Does the cake store well?
Yes, you can keep the cake in an airtight container for a few days at room temperature or freeze it for later use.
4. How do I know when the cake is baked?
Insert a toothpick in the middle of the cake. If it comes out clean, it is baked.
5. What other flavors can I add to the mixture?
You can experiment with vanilla, orange, or almond essences to give a unique note to your cake.
I conclude with a thought: cooking is an act of love. Every cake you make brings joy not only to you but also to your loved ones around you. So, embrace the adventure, put on your apron, and start preparing this delicious nut brownie with hazelnuts! Enjoy!
Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 12
The history and inspiration behind the recipe
The brownie, a classic dessert, has gained popularity due to its simplicity and rich flavor, often associated with moments of conviviality and joy. Our version with hazelnuts adds a touch of originality, as hazelnuts not only enrich the flavor but also add a boost of texture. This cake can also be made during fasting periods by adapting the ingredients accordingly.
Necessary ingredients
For the cake:
- 200 g butter (suggestion: choose a quality butter for a richer taste)
- 200 ml milk (whole milk will provide a creamier composition)
- 250 g sugar
- 250 g flour (regular wheat flour is ideal)
- 100 g cocoa (good quality cocoa will enhance the flavor)
- 200 g chopped hazelnuts (preferably roasted, for a more intense taste)
- 4 eggs
- 1 teaspoon baking powder
- 2 packets vanilla sugar
- 1 essence of rum (a natural essence will make a big difference)
For the syrup:
- 100 g sugar
- 50 g butter
- 1 essence of rum
Preparing the cake
1. Preparing the base mixture: Start by cutting the butter into cubes and placing it in a saucepan. Add cocoa and sugar over the butter. In a separate bowl, add the cold milk. Pour the milk over the butter, cocoa, and sugar mixture.
2. Boiling the mixture: Place the saucepan over low heat and stir continuously. It is important not to let the mixture boil too hard, but to ensure it homogenizes well. Once the mixture comes to a boil, remove it from the heat and let it cool slightly.
3. Adding flavors and eggs: After the mixture has cooled, add the vanilla sugar and rum essence. Incorporate the whole eggs, one at a time, stirring vigorously to combine well.
4. Incorporating dry ingredients: In another bowl, mix the flour with the baking powder. Gradually add this mixture to the wet composition, stirring until homogenized. Finally, add the chopped hazelnuts and mix well.
5. Baking: Prepare a baking tray lined with flour (a tray of about 30x20 cm is ideal). Pour the mixture into the tray and level the surface. Preheat the oven to 180 degrees Celsius and bake the cake for about 40 minutes. Check if it is baked by inserting a toothpick in the middle; if it comes out clean, it is ready.
6. Cooling the cake: Once baked, let the cake cool in the tray. This step is essential, as the cake will continue to firm up as it cools.
Preparing the syrup
1. Caramelizing the sugar: In a small saucepan, caramelize the sugar until it becomes golden. Be careful not to burn it, as burnt sugar can give a bitter taste.
2. Adding butter and flavor: Once the sugar has caramelized, add the butter and rum essence. Mix well until you obtain a homogeneous composition.
3. Pouring the syrup: Pour the warm syrup over the cooled cake. Let it set; ideally, you should wait until the next day to cut the cake, as this will intensify the flavor.
Serving and variations
The nut brownie with hazelnuts is perfect served plain, but you can accompany it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. You can also add a drizzle of chocolate sauce for an extra touch of decadence. This cake pairs wonderfully with a flavored coffee or a warm tea.
Practical tips
- Substitute hazelnuts with walnuts or almonds for a different yet equally tasty version.
- If you want a healthier option, you can reduce the amount of sugar or use natural sweeteners.
- Make sure all ingredients are at room temperature to achieve a uniform and soft composition.
Nutritional information
This cake has a moderate calorie content, considering the ingredients used. Each serving contains approximately 300-350 calories, depending on the size and specific ingredients used. Hazelnuts are an excellent source of healthy fats, protein, and fiber, making this cake a more nutritious option compared to other desserts.
Frequently asked questions
1. Can I replace the butter with a vegan alternative?
Yes, you can use coconut oil or vegan margarine.
2. How can I make the cake gluten-free?
Replace wheat flour with almond flour or gluten-free flour.
3. Does the cake store well?
Yes, you can keep the cake in an airtight container for a few days at room temperature or freeze it for later use.
4. How do I know when the cake is baked?
Insert a toothpick in the middle of the cake. If it comes out clean, it is baked.
5. What other flavors can I add to the mixture?
You can experiment with vanilla, orange, or almond essences to give a unique note to your cake.
I conclude with a thought: cooking is an act of love. Every cake you make brings joy not only to you but also to your loved ones around you. So, embrace the adventure, put on your apron, and start preparing this delicious nut brownie with hazelnuts! Enjoy!
Ingredients
For the cake: 200 g butter 200 ml milk 250 g sugar 250 g flour 100 g cocoa 200 g crushed nuts 4 eggs 1 teaspoon baking powder 2 packets vanilla sugar 1 rum essence For the syrup: 100 g sugar 50 g butter 1 rum essence