Yum! I could almost skip comments and go straight to the recipe, the photo speaks for itself, doesn't it? I made this chocolate hazelnut brownie a few days ago when the weather was gloomy and I have to admit that I don't know anything better to bring a little comfort when the rain is tapping against the window!
As much as I don't like winter (except when it comes to skiing), reconnecting with good chocolate-filled recipes is a little pleasure I don't turn down (that and raclette!). Usually, I use Trish Deseine's recipe which is delicious but I find it a bit heavy. So I wanted to find a slightly airier texture.
Difference between molten cake and chocolate brownie
Although they are both chocolate cakes, molten cake and brownie have several differences. Brownie contains dried fruits (hazelnuts, pecans, walnuts...) while molten chocolate cake doesn't. The texture will also be different because brownie contains more sugar, which gives it a caramelized and crispy texture. Molten cake will be softer. Finally, in terms of shape, brownie is often served in the form of fairly dense small squares. Molten chocolate cake on the other hand is often a round cake.
The best chocolate brownie recipe
So I searched through my books and pulled out my secret weapon: Victoire Paluel-Marmont's chocolate cake.
All the recipes I tried were really crazy, so I decided to test the hazelnut brownie one (too bad the book is out of stock, it's my chocolate cake bible). A little oddity, the recipe contains sour cream, something I had never seen in a brownie recipe before. Ultimately, it's a really good idea because it allows you to lighten the texture (yes, yes, I did use "lighten" and "sour cream" in the same paragraph).
A good dose of sugar…
However, no doubt about it, given the amount of sugar, we're definitely in brownie territory. The recipe includes brown sugar in addition to white sugar (if I had an endocrinologist, they would certainly have had a heart attack watching me pour the sugar!). But that's what gives the brownie its distinctive taste with that characteristic caramelized texture. The result is both crispy on top and melting in the center, but the whole thing holds together quite well (which is always the real challenge for a brownie). The hazelnuts add crunch and a little roasted flavor.
Recipe steps
No real difficulty, you start by toasting the hazelnuts for a few minutes in a pan (or in the microwave, that works very well too). Then melt the chocolate in a double boiler with the butter. In another bowl, mix the eggs and sugars. And combine this mixture with the chocolate. Time to add the cream, flour and hazelnuts and your brownie batter is ready.
What pan to use to bake a brownie?
As I mentioned earlier, this typically American cake is served in small square portions. Many people bake it in a square non-stick pan. For my part, I now bake my cakes of this type (like the brookie and cake like a giant cookie) in a pastry frame placed on a silicone mat. This avoids the big hassle of unmolding (try it, you'll be convinced!). Still make sure to make a thick layer of batter (at least 3 cm), this brownie doesn't rise much and for it to hold together it shouldn't be too flat.
How to know when a brownie is done?
The only slightly "touchy" part of this recipe is the baking. When you take the cake out of the oven, a knife tip should come out dry. For optimal results, I recommend making the brownie the day before and letting it rest overnight before cutting it. That way you'll be sure to have a texture that doesn't fall apart when you cut it.
