1 1/2 cups of hazelnuts or chestnuts
3/4 cup of all-purpose flour
1 tablespoon of active dry yeast
2 eggs
1/2 cup of unsalted butter or margarine at room temperature (remove from the refrigerator)
1 cup of confectioner's sugar
1 tablespoon of vanilla extract
60 grams of bittersweet chocolate, melted
For the bittersweet chocolate topping
60 grams of bittersweet chocolate, broken into pieces
2 tablespoons of unsalted butter or margarine
2 tablespoons of hot milk
1 cup of confectioner's sugar
1 tablespoon of vanilla extract
1 1/2 cups of hazelnuts or chestnuts
3/4 cup of all-purpose flour
1 tablespoon of active dry yeast
2 eggs
1/2 cup of unsalted butter or margarine at room temperature (remove from the refrigerator)
1 cup of confectioner's sugar
1 tablespoon of vanilla extract
60 grams of bittersweet chocolate, melted
For the bittersweet chocolate topping
60 grams of bittersweet chocolate, broken into pieces
2 tablespoons of unsalted butter or margarine
2 tablespoons of hot milk
1 cup of confectioner's sugar
1 tablespoon of vanilla extract
Preheat the oven to a moderate temperature (170°F) and grease a baking dish approximately 20 x 30 cm
Place the hazelnuts or chestnuts in a blender and blend until finely ground
Remove from the blender and reserve
Mix the all-purpose flour with the yeast and reserve
Place the eggs, butter or margarine, confectioner's sugar, vanilla extract, and salt in a blender
Blend at high speed until smooth
Remove the small lid and add the melted chocolate
Blend until well combined
Add the flour mixture to the blender in increments, blending continuously
Turn off the blender and add the ground hazelnuts or chestnuts
Pour into the prepared baking dish and bake for 20-30 minutes
Let cool and top with the bittersweet chocolate topping, prepared as follows: place all ingredients in a blender
Blend until smooth
If too thick, add a little more milk
Cover the baked brownie, let it cool, and cut into squares.
