There are some flavours that are made for each other, and Hazelnut, rose and dark chocolate certainly are one of those combinations.
I have contributed a brownie recipe before, deeply rich and sweet, fudgey and outrageously delicious (find it here), but this one is different.
Where the original was sweet and rich this brownie is less so, delicate in flavour with Hazelnut and floral notes, which are both natural partners to the dark chocolate used to help flavour and bind the ingredients. No particular flavour dominates, although each are represented in their own right, complimenting and boosting the other elements.
I have pared the sugar content back a little for these brownies, as I didn’t want the sweet component to out shadow the main flavours. There is still enough sugar to satisfy any sweet craving, it’s just done so in a more elegant subtle way.
These brownies would make a beautiful addition to any high tea plate, they present stunningly with the contrast between the pick rose petals and the darkest of brown of the dark chocolate, not to mention the tasteI
I have to say, I think I’m in love. Every bite sent me to a place of happiness and ponder, but my real little taste testers, sneakily took all the brownies in a moment when my back was turned and devoured them happily, hidden behind a chair with chocolatey faced results. Even kids love them. I hope you do too.
Flourless Hazelnut and Rose, Dark Chocolate Brownies
1 cup Caster sugar
50g dark chocolate
2 tsp coconut oil (or macadamia oil or olive oil)
1 cup hazelnut meal
1/2 tsp baking powder
3/4 cup unsweetened cocoa powder
50g dark chocolate chopped
1/4 cup hazelnuts roughly chopped
1 tbsp Rosewater
1 tbsp Dried Rose petals (optional)
Dried Rose petals and raw cocoa powder to serve (optional)
Preheat oven to 170C (fan forced) and line a baking tin
Put the butter, caster sugar, first lot of chocolate and coconut oil into a heat resistant bowl and heat in the microwave for 1 minute. Remove and stir then reheat for another minute or until all ingredients have melted together. (alternatively you can do this on the stove in a saucepan over low a heat and gently heat until all ingredients have melted approx 10mins)
Meanwhile in a separate bowl combine hazelnut meal, baking powder, cocoa powder and stir to combine.
Once the wet ingredients have melted stir to combine about 1min. Then add to the dry ingredients and stir until fully incorporated.
Add the eggs and stir until fully combined, then add the second chopped chocolate and the chopped hazelnuts and quickly incorporate.
Pour the batter into prepared baking tin and sprinkle with the rose petals.
Place in the middle of the oven for 30 minutes.
Allow to cool before cutting up. Just before serving sprinkle with extra cocoa powder and rose petals.
And the notes……
Hazelnut meal is available from major supermarkets, health food stores and of course online. Or you could make your own, buy pulsing some whole hazelnuts in a blender or food processor until fine bread crumb size, just be careful to not over process or you will end up with nut butter (if that happens, add some cocoa powder, rice malt syrup and a tiny bit of soy milk and you’ll have a home made nutella style spread)
Rose petals are available from specialty food stores and delis, middle eastern grocers and online.
Rosewater is available from major supermarkets, middle eastern grocers, delis, specialty food stores and online.
This is definitely one of my new favourite flavour combos, but roasts baby beetroot, goats cheese and roast pumpkin is definately up there. What are some of your favourite flavour combinations? or let me know how your brownies turn out……