It’s chewy is gooey and it’s crunchy where it needs to be it’s the best brownie ever! That’s the first thing I said after having had this delicious brownie. Bangalore has been really cold and windy the past few days. Daddy was saying we need to do something to warm the place up. What better to make than a warming warm chocolate and hazelnut brownie. The secret ingredient to this recipe is the vegan and organic Canadian Maple Syrup.
This is one recipe I have been making for a long time! The first ever time I baked something was a chocolate brownie and I used a Betty Crocker mix! It tasted great but it wasn’t the same as this!
Since I had difficulty with making a recipe the previous week I needed help plus I got to spend time with my bestie Deepti! This is her debut as a director and director of photography! She knew exactly how I like my photos and videos framed. Very few people have seen me making my videos. Everyone at home has, thanks to COVID, she got a chance only now to see how I do it.
This brownie is really the best and is extremely quick to make. The ingredients are few and the taste is genuinely amazing!
Let me know in the comments below if you make it?
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Hazelnut and Maple Brownie
It’s chewy is gooey and it’s crunchy where it needs to be it’s the best brownie ever! That’s the first thing I said after having had this delicious brownie. Bangalore has been really cold and windy the past few days. Daddy was saying we need to do something to warm the place up. What better to make than a warming warm chocolate and hazelnut brownie. The secret ingredient to this recipe is the vegan and organic Canadian Maple Syrup.
Ingredients
- 1/2 cup condensed milk
- 1/2 cup chopped dark chocolate I’ve used Amul
- 1/4 cup cream I’ve used Amul Whipping Cream
- 100 grams unsalted cooking butter
- 1/4 cup soft brown sugar
- 1/4 cup castor sugar
- 2 tablespoons maple syrup
- 2 tablespoons coarse ground hazelnut or nut of your choice
- Half a teaspoon Ossoro Hazelnut Essence or vanilla essence for other nuts
- Dry Ingredients
- 3/4 cup maida or all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking Soda
- 5-6 whole hazelnuts for adding at the end
Instructions
Method
Steps for making hazelnut and maple brownie
- Preheat oven to 180C for 20 minutes
- Coat baking dish with butter and adding baking paper
- With the flame or heat off in a deep dish or kadai
- Add 1/2 cup condensed milk
- Add 1/2 cup chopped dark chocolate I’ve used Amul
- Add 1/4 cup cream I’ve used Amul Whipping Cream
- Add 100 grams butter
- Add 1/4 cup soft brown sugar
- Add 1/4 cup castor sugar
- Add 2 tablespoons of maple syrup
- Add 2 tablespoons coarse ground hazelnut
- Turn on the heat keep it in low heat
- Stir all the ingredients well, the butter takes the longest to be incorporated, this takes around 4 minutes, turn the heat off, remove and keep aside
- Add 1 teaspoon Ossoro Hazelnut Essence
- In another bowl sift all the dry ingredients
- Add 3/4 cup maida or all purpose flour
- Add 1/4 cup unsweetened cocoa powder
- Add 1/2 teaspoon baking powder
- Add 1/8 teaspoon baking Soda
- Use a wire whisk it takes the lesser time
- Add the sifted mixture
- Using the cutting and folding method stir all the dry ingredients into the wet ingredients
- Check the bottom of the pan and stir well, do not whip it
- Pour it into the prepared pan, it should pour in layers like a ribbon consistency
- Add 5-6 hazelnuts on top
- Tap the dish on the counter and pop it into the preheated oven for around 15-20 minutes
- Let the brownie cool on a stand for around 20 minutes
- Transfer the cooled brownie onto a tray for cutting and then serving
- Serve warm! Enjoy this warming chocolate maple and hazelnut brownie!
