Chocolate Hazelnut Brownie Cakes

Name: Chocolate Hazelnut Brownie Cakes
Prep time: 15 min
Cook time: 16 min
Total time: 16 min
Yield: 4
Cuisine: American
Ingredients: Brownie:; 4 oz (120 g) dark baking/couverture chocolate chopped; 5 Tbsp (75 g) unsalted butter, cut into pieces; 3 large egg yolks; 2 Tbsp packed light brown sugar; 1 tsp vanilla extract; ¼ cup (30 g) Dutch-process cocoa powder, sifted; 2 Tbsp coarsely ground toasted & peeled hazelnuts; Cocoa Meringue:; 2 large egg whites, at room temperature; 3 Tbsp (36 g) granulated sugar; 3 Tbsp (36 g) packed light brown sugar; 2 Tbsp coarsely ground toasted & peeled hazelnuts; 2 tbsp Dutch-process cocoa powder, sifted; 1 tsp cornstarch; 1 tsp balsamic vinegar

by Anna Olson February 22, 2021

written by Anna Olson February 22, 2021

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Chocolate Hazelnut Brownie Cakes are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

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Chocolate Hazelnut Brownie Cakes

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 15 Minutes Cooking Time: 16 Minutes 16 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Brownie:

4 oz (120 g) dark baking/couverture chocolate chopped
5 Tbsp (75 g) unsalted butter, cut into pieces
3 large egg yolks
2 Tbsp packed light brown sugar
1 tsp vanilla extract
¼ cup (30 g) Dutch-process cocoa powder, sifted
2 Tbsp coarsely ground toasted & peeled hazelnuts

Cocoa Meringue:

2 large egg whites, at room temperature
3 Tbsp (36 g) granulated sugar
3 Tbsp (36 g) packed light brown sugar
2 Tbsp coarsely ground toasted & peeled hazelnuts
2 tbsp Dutch-process cocoa powder, sifted
1 tsp cornstarch
1 tsp balsamic vinegar

Instructions

Preheat the oven to 325°F (160°C). Lightly grease four 5-oz (150 g) ramekins and place them on a baking tray.
For the brownie, melt the chocolate and butter in a metal bowl placed over a saucepan of barely simmering water, stirring gently until smooth. Remove from the heat.
In a separate bowl whisk the egg yolks, brown sugar, and vanilla by hand vigorously until the mixture turns thick and butter-colored, about 2 minutes. Whisk in the melted chocolate (still warm is OK) and then stir in the cocoa powder and hazelnuts. Divide this between the ramekins and spread to level, if needed.
For the meringue, whip the egg whites using electric beaters or a stand mixer fitted with the whip attachment at high speed until foamy (you can do this by hand, but it takes a while!). Add the granulated and brown sugars and whip until the whites hold a soft peak when the beaters are lifted. Whisk in the hazelnuts, cocoa powder, cornstarch, and vinegar. Dollop the meringue on top of the brownie base in each ramekin.
Bake the brownies for 14-16 minutes, until the meringue domes up and just begins to crack slightly. Allow to cool for 5 minutes before serving (don’t wait too long…the meringue will shrink down when completely cooled).

Notes

You can make the brownie base and chill the ramekins ahead of time, but the meringue should be prepared right before baking.

Recipe video

Enjoy

Anna Olson

Chef Anna Olson is here to teach you how to bake and cook every dish you could ever want to make! Follow along with the recipes in the descriptions and you will be a star in the kitchen in no time!