Maple Hazelnut Brownies
These brownies are sweetened only with maple syrup (unless you make the icing) and taste like crunchy nutella or something I can’t quite put my finger on. You can make them without the ground hazelnuts, but I had some leftover from my lemon hazelnut cake, so I wanted to use them and the result was delicious!
I actually usually just halve the recipe and bake it in a bread loaf pan, but this one should make a square 8 inch x 8 inch batch.
- 1/2 cup unsalted butter
- 1 cup maple syrup (can sub. sugar, but you’ll need to reduce the flour a bit or omit the nuts)
- 2 eggs
- 1 teaspoon vanilla extract (I skipped this and used a package of vanilla sugar since liquid vanilla extract is difficult to find here and I always forget to make a batch.)
- 1/3 cup cocoa powder
- 1/2 cup flour
- 1/4 cup ground hazelnuts (could sub. ground almonds if you like)
- 1/8 teaspoon salt (or a few pinches)
- 1/4 teaspoon baking powder
- Melt the butter in a saucepan and remove immediately when melted.
- Pour the maple syrup in the pan and stir well. Make sure it is cool to the touch so you won’t cook your eggs.
- Stir in the eggs and vanilla.
- Add in the rest of the ingredients (cocoa, flour, hazelnuts, salt, and baking powder). Stir until combined.
- Pour into a greased and ideally floured 8 inch x 8 inch baking pan and bake at 350 F (175 C) for about 30 minutes. You don’t want to overbake, but you don’t want it to be runny either.
You can eat them as is or you can make a simple icing to top them with. I usually just mix things together and ignore the proportions, so you may just have to experiment with the example below. You can google brownie icing and just see what you come up with. Some call for powdered sugar and others call for granulated sugar. I find the granulated sugar ones to be a bit less sweet.
- 6-8 Tablespoons milk
- 1 cup chopped dark chocolate or chocolate chips
- 6-8 Tablespoons butter
- 1 cup granulated sugar
- vanilla (optional)
Heat all the ingredients in a small saucepan until the chocolate is melted and the sugar dissolved. You want it to be smooth, neither runny nor thick, and have a nice chocolatey taste. Pour over slightly cooled brownies in the pan. Let cool completely before cutting or it will run everywhere.
Both the brownies and the icing actually taste better the next day, although I am a big fan of warm brownies.