Hazelnut Brownies with Chocolate Ganache

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

2. In a large mixing bowl, whisk together the melted butter, white granulated sugar, and brown sugar until smooth.

3. Add the eggs and egg yolk, whisking well after each addition. Stir in the chocolate hazelnut syrup and vanilla bean paste.

4. Fold in the the cocoa powder, flour, baking powder, and salt until just combined.

5. Add in the semisweet chocolate chips and chopped hazelnuts until evenly distributed throughout.

6. Spread the batter evenly into the prepared pan. Bake for 30–35 minutes, or until the center is set and a toothpick inserted near the center comes out with a few moist crumbs.

7. Allow the brownies to cool completely in the pan.

8. For the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream until steaming. Pour over the cream over the chocolate and allow to sit for 5 minutes. Stir until smooth.

9. Allow the ganache to sit for 15 minutes to firm up. Pour the ganache over the cooled brownies and spread into an even layer.

10. Immediately sprinkle with the toasted chopped hazelnuts and flaky sea salt.
    

11. Let the ganache set for 30–60 minutes before slicing and serving.

Recipe: @bakedby_brittney

Photography: @bakedby_brittney