This decadent confection occupies the space between cake and fudge. But if such deviance has you feeling guilty, consider that the whole grains, cherries and hazelnuts deliver nutrition in this otherwise unvirtuous concoction.
ingredients
- 4 Oz (8 Tablespoons) Butter, unsalted
- 6 Oz Bittersweet (about 70% Cocoa) Chocolate
- 2 Oz Unsweetened Chocolate
- 2.5 Oz (3/4 Cup) Whole Oats
- 2.5 Oz (1/2 Cup) Whole White Wheat Flour
- 1/2 Oz (2 Tablespoons) Dark Cocoa
- 5 oz (1 Cup) Hazelnuts
- 4 Grams (1 Teaspoon) Brown Sugar
- 1/4 Teaspoon Table Salt
- 2 Tablespoons Vegetable or Nut Oil
- 3 Large Eggs
- 8 oz (1 Cup & 2 Tablespoons) Sugar
- 3 Grams (1/2 Teaspoon) Table Salt
- 2 Teaspoons Vanilla Extract
- 5 1/2 Oz (1 Cup) Dried Tart Cherries
deviations & tips
- If you don't feel up to making your own hazelnut butter, substitute 5.5 oz (1/2 cup + 2 TB) of natural nut butter.
- More whole white wheat flour (another 2.5 oz) can be substituted for the oats.
the method
Grease an 8 x 8 baking pan. Pre-heat oven to 350 degrees.
In a small saucepan, heat butter over low to medium-low heat. Break up chocolate and add to saucepan. Continue heating, stirring often, until chocolate is completely melted and glossy. Remove from heat and allow to cool.
In a food processor or mixer, add flour, oats, and cocoa and process until oats have a flour-like consistency. Transfer to a small bowl and set aside.
Make the hazelnut butter... Add hazelnuts, brown sugar, oil and a 1/4 teaspoon salt to your food processor or blender and puree to a nut butter consistency. Set aside.
In a large bowl, whisk together eggs, sugar, 1/2 teaspoon salt, and vanilla. Add melted chocolate mixture and whisk until fully incorporated.
Blend flour mixture into chocolate mixture. Then, fold in cherries. The mixture will be very thick.
Pour into prepared pan and plop spoonfuls of hazelnut butter on top. Lightly swirl in one direction and then in the other to distribute topping. Don't worry about achieving that distinct marbled effect that you get with highly processed peanut butter. You're really just lightly embedding and distributing the topping here.
Bake for about 30 minutes. When the corners are lightly pressed, they should pull away from the pan. Keep in mind that this is NOT cake. The toothpick test does not apply. Treat these more like you would a batch of fudge... These brownies will not be set until completely cool. Cut into small pieces.
Adapted from:
RUPERTI, YVONNE(2014 May). The Ultimate Fudgy Brownies. http://www.seriouseats.com/recipes/2014/05/best-fudgy-brownies-recipe.html