Chocolate brownies with walnuts and hazelnuts

You will say, why another brownie ? Today is Pepe’s birthday, and I told him to choose dessert. He told me that any dessert with a lot of chocolate … I don’t know anything denser and with as much chocolate flavor as a good  brownie (much more than a mousse), except perhaps the chocolate itself.

So I said to myself: I’m going to experiment, the base is the same as a brownie but there are some variations from the original. It has coffee, yeast, hazelnuts and I have removed the cream from the coating. I assure you that it turned out well, Jimena could not avoid eating a piece yesterday (although it was freshly made). 

Preparation

1. We grease a baking tray, this time in a 30 × 20 tray, but it all depends on how thick the brownie is. Spread with butter and sprinkle with flour.
2. Put the grated chocolate or small pieces with the butter in a bowl in the microwave for 2 minutes at low temperature.
3. We sift the flour and baking powder into a bowl and pour the mixture of the liquid chocolate, the decaffeinated coffee and the liquid cream on top.
4. Mix well until you get a homogeneous paste.
5. Beat the eggs with the sugar until they are foamy and add them to the previous mixture.
6. We introduce the mixture in the tray and add the nuts.
7. We cook the brownie in the preheated oven at 180 degrees for 30 minutes (as I mentioned in some other recipe, it all depends on the oven, always look with a fork that stays dry).
8. We let it cool.

Preparation of coverage

1. To make the topping, prepare the chocolate and butter in a bowl. We introduce it in the micro for 4 minutes at low temperature, then beat the mixture with a fork and let it cool.
2. Apply the topping with a spatula on the cake when it is cold, sprinkle the chopped hazelnuts in small pieces and put it in the fridge until there is a layer of crisp chocolate and the hazelnuts do not come loose.

Another different brownie, the touch of coffee and hazelnuts suits him very well.