Hazelnut-Brown-Butter Brownies might be just the dessert you are searching for. This gluten free and fodmap friendly recipe serves 30. One serving contains 313 calories, 3g of protein, and 22g of fat. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. This recipe is typical of American cuisine. A mixture of bittersweet chocolate, cocoa powder, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy.
Line a 9-by-13-inch baking pan with foil, pressing it into the corners and leaving overhang on the 2 short sides.
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.
Transfer the nuts to a food processor.
Add the cocoa, salt and 1/2 cup of the sugar and pulse until finely ground.
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.
Remove from the heat and add the chopped chocolate; let stand until melted, about 2 minutes.
Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan.
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.
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.
Let the brownie cool completely on a rack, then refrigerate until chilled.
Lift the brownie out of the pan and peel off the foil.
Cut into 20 pieces and serve.