Just a few shots of a recent private order that I had involving a Lemon Thyme Genoise Sponge Cake with Honey Mascarpone Cream. As a result, I found myself with quite a lot of Thyme on my hands (hur hur) with which I ended up using in cake and dinner.
I also spied Grapefruit going at $0.90 at the Supermarket. I don’t usually buy grapefruit but I had this idea to bake up some hazelnut flour brownies and decided that some grapefruit zest might go well together. This meant that I had grapefruit juice which went together into the cake with Thyme. Excited yet? Recipe for said cake will be up soon!!
But first, BROWNIES!
I spent some time trying to work myself towards a recipe for Hazelnut Flour Brownies that I could squidge into a tight hug – purely out of love of course… Before devouring them!
I played around with a Banana Swirled Brownie but didn’t like that the nuttiness was overshadowed by the use of coconut flour. I also tried a Pumpkin Swirled one but fount it too dry and heavy.
Finally, I decided to stick to pure chocolate brownies, upping the luxe factor with chocolate chunks and toasted hazelnuts. Some grapefruit zest to give it a lift and voila!
The toasty hazelnuts were further highlighted by the use of hazelnut flour and 85% dark chocolate that I used. I didn’t add much maple syrup to the batter as I prefer to taste the bitterness of the chocolate.
I remember years back when a friend asked me to try some 90% dark chocolate. I did and thought it tasted like chalk. Fast forward to today and my appreciation for dark chocolate has certainly increased. While I didn’t go for 90% this time, I went for 85% and it definitely served me will in hitting that bitter-sweet spot I was going for.
Of course, if you prefer your chocolates with a lower percentage of cocoa, go for it! If you go for milk chocolate though, you might want to lessen the amount of maple syrup used to about 120g.
Grapefruit Chocolate Chunk Hazelnut Flour Brownies (8″x8″ Square)
160g Chocolate, Divided into 115g and 50g (I used 85% Dark Chocolate)
75g Hazelnut Flour
15g Cocoa Powder
1/4 tsp Salt
1/2 tsp Baking Powder
150g Maple Syrup
1 Grapefruit, Zested
50g Toasted Hazelnuts, Roughly Chopped
- Preheat oven to 170deg C and line an 8″x8″ Baking tin.
- Melt Butter with 115g Dark Chocolate over a bain marie.
- In a separate bowl, beat eggs, vanilla, grapefruit zest and maple syrup together to combine.
- While whisking the eggs mixture together, slowly stream the chocolate mixture in to mix.
- Add hazelnut flour, cocoa powder, salt and baking powder and mix until just incorporated.
- Fold in 40g of toasted chopped hazelnuts and pour the batter into prepared tin.
- Top with remaining chocolate and hazelnuts. Bake for 22-25min until just set.
- Allow to cool before slicing.
I loved how these brownies contain almost all healthful ingredients while refusing to compromise on taste. It’s got that beautiful crunch from the nuts and the fudginess from the chocolate. It has a wonderfully moist crumb and the bitterness from the dark chocolate is balanced perfectly with the sweet tanginess that the fragrant grapefruit zest lends to every bite.
I didn’t set out intending for these to be Paleo or Gluten-Free, but since they happen to be just that, it’s a bonus for those subscribing to a Paleo and/or Gluten-Free lifestyle. Whatever the case, they’re just pure yum and everyone ought to be making some of these now!