Mocha Brownies & Hazelnuts with Espresso Coffee

Step 1 - Roast the hazelnuts

First of all, it is essential to awaken the flavor of the hazelnuts.
Preheat the oven to 160°C (convection heat). Spread the whole hazelnuts on a baking sheet lined with parchment paper and bake for 10 to 12 minutes, until they release a warm and slightly caramelized aroma.

Once roasted, rub them between your hands or in a clean towel to remove the fine skin that covers them. This allows to reveal a purer flavor and a crunchier texture. Reserve them afterwards.

Step 2 - Melt the chocolate and butter

In a small saucepan, melt gently the dark chocolate and butter in a double boiler or over very low heat. Stir with a spatula until a smooth and shiny mixture is obtained.

When the texture becomes smooth, remove from heat and immediately add the spoonful of hot espresso. This step is crucial: coffee intensifies the notes of chocolate and enhances the aromatic depth. The mixture must be fluid, without lumps. Let cool.

Step 3 - Prepare the brownie mixture

In a large bowl, whisk the eggs, cane sugar, vanilla sugar and a pinch of salt for 2 to 3 minutes, until the mixture lightens slightly and becomes frothy.
This step incorporates air, ensuring a fudgy texture without heaviness.

Then pour the melted chocolate (warm, not hot) over the egg-sugar mixture, and whisk until a smooth and satiny paste is obtained.

Incorporate the sifted flour and cocoa powder, then mix gently with a spatula or a maryse. The secret is to not overwork the dough, to preserve the characteristic density of the brownie.

Finally, add the coarsely chopped roasted hazelnuts and, if desired, the chocolate chips for an even fudgier texture.

Step 4 - Perfect brownie cooking

Preheat the oven to 170°C (static heat).
Butter and flour a square mold of about 20 x 20 cm, or line it with parchment paper.

Pour the dough into the mold, smooth the surface, and sprinkle with a few whole or chopped hazelnuts for a rustic and crunchy finish.

Bake for 22 to 25 minutes. Cooking time is crucial: an overcooked brownie becomes dry, while a perfect brownie must remain slightly jiggly in the center. To check, insert the blade of a knife: it must come out with a few moist crumbs, but no liquid dough.

Let cool completely in the mold before cutting. This rest allows the texture to stabilize and gain softness.

Step 5 - Rest and cut

Once at room temperature, place the brownie in the refrigerator for at least 1 hour. This optional but recommended step intensifies the density and richness of the cake.
Then cut into neat squares using a knife dipped in hot water (and wiped clean at each pass).

Sprinkle lightly with bitter cocoa powder and arrange a few chocolate-coated coffee beans for a touch of elegance.

Step 6 - Tasting & pairings

The Mocha Hazelnut Brownie reveals its full complexity after a few hours of rest. Serve at room temperature to release the aromas of coffee and cocoa.

Coffee pairings:

• A strong espresso (Ethiopian Arabica or Italian blend) will enhance the chocolatey depth of the brownie.
• For a sweeter pairing, a latte or cappuccino will cream the power of cocoa.
• Coffee filter enthusiasts will appreciate the contrast between the floral bitterness of coffee and the dense texture of the brownie.

Indulgent pairings:

• A scoop of vanilla or praline ice cream on top for a warm-cold dessert version.
• A coffee-flavored English cream or salted caramel sauce for more indulgence.
• For a festive version: a drizzle of chocolate ganache and a few caramelized hazelnut shards.

Chef's tips

1. Fresh coffee mandatory: do not use diluted instant coffee, but a genuine freshly extracted espresso. It will bring an incomparable aromatic richness.
2. Quality chocolate: choose dark chocolate between 70% and 75%, neither too bitter nor too sweet.
3. Cooking time mastery: for a fudgy heart, reduce cooking by 2 to 3 minutes; for a more compact brownie, add 2 minutes.
4. Rest is imperative: the longer the brownie rests, the denser, softer and more savory it becomes.
5. Gluten-free variant: replace flour with 60g almond powder or rice flour.
6. Vegan variant: substitute butter with vegetable margarine, and eggs with a mixture of apple sauce and hydrated ground flaxseeds.

Sensory portrait

From the first bite, the dense texture breaks under the tooth to release an avalanche of flavors: the caramelized sweetness of cane sugar, the earthy strength of cocoa, and a subtle pointe bitterness of coffee that persists in the mouth. Hazelnuts bring a delicate and grilled crunch, contrasting with the fudgy chocolate heart.

The coffee aroma, in the background, does not dominate: it structures, balances and prolongs the chocolatey note, like a bass chord in a gourmet symphony.

To summarize: the elegance of coffee in a square of chocolate

These Mocha Hazelnut Brownies with espresso coffee are more than just a dessert. They are small squares of energy, perfect for accompanying a refined coffee break or closing a dinner among friends.
Their secret lies in the simplicity of the ingredients, the precision of the gesture, and the respect for coffee as a noble ingredient.

Each bite is a meeting between the velvety chocolate and the aromatic power of coffee - a perfect balance between sweetness and intensity.