Hazelnut Brownie With Coffee And Milk Chocolate Chantilly

I am not lying when I say this but I have been optimizing brownie recipes for a very long time and I finally have it. Here is my perfect brownie recipe, not too fudgy and not to cakey. I serve it with a delicious coffee and milk chocolate chantilly, which brings out the brownie flavor even more. Scroll down for the perfect recipe.

Hazelnut Brownie With Coffee and Milk Chocolate Chantilly

Ingredients:

Coffee and Milk Chocolate Chantilly

200ml 35% Whipping Cream

20g Milk Chocolate

3g Instant Coffee

20g Brown Sugar

1ml Vanilla Extract

Hazelnut Brownie

200g Unsalted Butter

150g Dark Chocolate

50g Roasted Chopped Hazelnuts

120g All Purpose Flour

20g Cocoa Powder (dutch processed)

100g Caster Sugar

3 Eggs

1ml Vanilla Extract

Directions:

Coffee and Milk Chocolate Chantilly

Bring whipping cream, sugar, instant coffee and vanilla extract to a simmer.

- 200ml 35% Whipping Cream

- 3g Instant Coffee

- 20g Brown Sugar

- 1ml Vanilla Extract

Pour the cream mixture on top on the milk chocolate and let it sit for 2-3mins and then whisk to combine. Emulsify the mixture with an immersion blender for 2-3mins. Pour into a bowl, cover with a plastic wrap and refrigerate for at-least 4-5hrs.

- 20g Milk Chocolate

Before plating, whip the refrigerated cream using a hand or electric mixer until soft peaks stage. Do not over whip.

Hazelnut Brownie

Preheat the oven to 180°C

One a bain-marie or double boiler, melt dark chocolate and butter. Set it aside to cool for few minutes.

- 200g Unsalted Butter

- 150g Dark Chocolate

Meanwhile, in a mixing bow, beat the eggs, sugar and vanilla extract for a minute. Do not over whip, it is important not to incorporate a lot air in the brownie mixture. Add flour and cocoa powder through a sieve and mix with a spatula to combine.

- 100g Caster Sugar

- 3 Eggs

- 1ml Vanilla Extract

- 120g All Purpose Flour

- 20g Cocoa Powder (dutch processed)

Add melted chocolate and butter to the egg and flour mixture, mix gently using a spatula. Finally add the chopped hazelnuts and mix again.

- 50g Roasted Chopped Hazelnuts

Pour the batter into a greased and lined mold or cake tin of your choice (I used a stainless steel Square ring of 16x16x5cm). bake for 25-30mins at 180°C.

Cool down for 20mins before serving. Keep in fridge to store for longer. Keep in mind that the brownie is mainly made of chocolate and butter, so it will get harder when cooled down or refrigerated. I suggest warming it up in a microwave for 30seconds will help to bring the texture back.

Serve:

Whip the Chantilly and scoop it into a piping bag. Cut the brownie in desired shape, I cut them into 4X8cm rectangles. Pipe the chantilly on top of the brownie and sprinkle some cocoa powder.

Thank you for visiting our website and reading this recipe, it means a lot. I hope you like it and will try to make it at home. Tag us on instagram @frompistachiowithlove if you to make this recipe. And comment if you any comments or questions! :)

Enjoy! From Pistachio With Love...