from our cocoa kitchen · SURFSTR
Brown-Butter Hazelnut Brownies
Dense, glossy brownies with toasted hazelnuts and the warm depth of brown butter. SURFSTR 20–22% Dutch-process cocoa gives the bars their dark colour and rounded chocolate finish.
- Active preparation
- 20 min
- Cooking / baking
- 28 min
- Resting / chilling
- 90 min
- Total time
- 138 min
16 bars
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Prepare
Heat the oven to 165°C conventional. Line a 20 cm square metal pan with parchment, leaving two lifting tabs. Weigh every ingredient; beat the eggs and weigh 110 g.
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Brown the butter
Melt the butter in the saucepan over medium heat. Stir as it foams; when the milk solids turn amber and smell nutty, immediately scrape every drop and browned solid into the heatproof bowl. You should have about 140 g after water loss. Cool 5 minutes.
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Build the cocoa base
Add sugar, SURFSTR cocoa, water, vanilla and salt to the warm brown butter. Whisk until the cocoa is hydrated and the mixture forms a smooth, dark paste. Leave 5 minutes so it is warm, not hot.
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Make the glossy batter
Whisk in the egg in three additions, mixing firmly for about 30 seconds after each, until thick and glossy. Sift in the flour and fold only until a few pale streaks remain.
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Add hazelnuts and fill the pan
Reserve 25 g hazelnuts. Fold the rest through the batter. Spread evenly in the lined pan, push batter into the corners and scatter the reserved hazelnuts over the top.
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Bake, cool and cut
Bake 25–28 minutes. The edges should be set and the centre should carry moist crumbs, not liquid batter. Cool in the pan for 60 minutes, then lift out and cool 30 minutes more. Cut into 16 slim bars with a hot, wiped knife.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| per bar | per 100 g | |
|---|---|---|
| Energy (kJ) | 1064.5 | 2128.9 |
| Energy (kcal) | 253.7 | 507.3 |
| Fat (g) | 16.2 | 32.5 |
| Saturates (g) | 6.8 | 13.6 |
| Carbohydrate (g) | 22.4 | 44.8 |
| Sugars (g) | 19.3 | 38.6 |
| Fibre (g) | 2.4 | 4.9 |
| Protein (g) | 3.6 | 7.2 |
| Salt (g) | 0.1 | 0.2 |
Calculated, not laboratory measured. Per bar for 16 portions; per 100 g uses an estimated finished batch mass of 800 g after browning and baking loss and assumes all batter and hazelnuts are retained.
Stop browning as soon as the milk solids are amber; carry-over heat continues the process. For neat cuts, cool fully and wipe the warm knife between slices. Store airtight for 3 days at cool room temperature or freeze for up to 1 month. Nut substitutions change allergens, texture and nutrition.
Stop browning as soon as the milk solids are amber; carry-over heat continues the process. For neat cuts, cool fully and wipe the warm knife between slices. Store airtight for 3 days at cool room temperature or freeze for up to 1 month. Nut substitutions change allergens, texture and nutrition.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa