Crunchy Dark Chocolate Brownie with Hazelnut Crust

Instructions

1. 1

   Preheat your oven to 175°C (350°F). Line a small square baking pan (about 20x20 cm) with parchment paper.

2. 2

   Melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.

3. 3

   In a large mixing bowl, whisk together the coconut sugar, eggs, and vanilla extract until the mixture is light and slightly frothy.

4. 4

   Pour the melted chocolate and coconut oil mixture into the egg mixture, whisking continuously until well combined.

5. 5

   Sift in the whole wheat flour and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

6. 6

   Fold in half of the chopped hazelnuts into the batter.

7. 7

   Pour the brownie batter into the prepared baking pan and spread it evenly. Sprinkle the remaining chopped hazelnuts over the top to create a crunchy crust.

8. 8

   Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

9. 9

   Remove from the oven and let the brownies cool completely in the pan before slicing.

10. 10

    Cut into squares and enjoy your Crunchy Dark Chocolate Brownie with Hazelnut Crust!