Hazelnut-Brown-Butter Brownies

Ingredients

• 12 ounces bittersweet chocolate chopped (70 percent)
• 6 large eggs (large)
• 7 ounces hazelnuts 
• 1 tablespoon coffee dissolved in 1 tablespoon of hot water instant
• 1 teaspoon salt 
• 3 cups sugar 
• 1 pound butter unsalted (4 sticks)
• 1 cup cocoa powder unsweetened

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• hand mixer
• toothpicks
• aluminum foil
• kitchen towels

Directions

1. Preheat the oven to 32
2. Line a 9-by-13-inch baking pan with foil, pressing it into the corners and leaving overhang on the 2 short sides.
3. Spread the hazelnuts in a pie plate and toast for 15 minutes, until fragrant and the skins blister; transfer to a kitchen towel to cool slightly, then rub off the skins.
4. Let cool completely.
5. Transfer the nuts to a food processor.
6. Add the cocoa, salt and 1/2 cup of the sugar and pulse until finely ground.
7. In a large saucepan, cook the butter over moderate heat, shaking the pan occasionally, until nutty-smelling and golden and the foam subsides, about 5 minutes.
8. Remove from the heat and add the chopped chocolate; let stand until melted, about 2 minutes.
9. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan.
10. Let cool slightly.
11. In a large bowl, using an electric mixer, beat the eggs with the remaining 2 1/2 cups of sugar and the coffee until tripled in volume, about 5 minutes. Beat in the chocolate-butter mixture.
12. Add the cocoa-hazelnut mixture and beat to combine, scraping down the bowl. Scrape the batter into the prepared pan and bake for about 50 minutes, until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs attached.
13. Let the brownie cool completely on a rack, then refrigerate until chilled.
14. Lift the brownie out of the pan and peel off the foil.
15. Cut into 20 pieces and serve.