My favorite Brownies

I dont know about you, but this is my favourite brownies recipe, thus far. I have made these brownies countless times for countless friends and loved ones and they have nothing but oohs and aaahs about  them. In fact the photos posted here are from my latest bake. 

I have tried and tested more than three (3) different recipes but this one always takes the cake, eerm, brownies! :)) I keep coming back to it. At the end of the day, I'd rather be with the best.

I know some of you have recipes bequeathed by your mothers and grandmothers but it wouldn't hurt to include this recipe into your repertoire of sweets recipes. 

*Inspired by http://cafefernando.com/hazelnut-brownies/

Ingredients

10 oz bittersweet chocolate, chopped

1 stick (1/2 cup) of butter

1 cup sugar

1+1/2 cups (8 oz) hazelnuts, blanched & toasted (divided)

3 eggs

1 tsp vanilla extract

1/4 cup all-purpose flour

1/2 tsp salt

6 ounces (170 grams) milk (%40 cacao) chocolate, chopped
1/4 cup pistachios, slivered

Method

Center a rack in the oven and preheat your oven to 350F.

Line bottom and sides of a 9-inch square pan with parchment paper and set aside.

Place one cup of the toasted hazelnuts into a food processor and process until finely ground.

Chop the rest of the hazelnuts roughly.

Melt butter and chocolate in a bowl over simmering water and let cool for 5 minutes.

Add sugar and whisk until combined.

Add the eggs, one at a time, and whisk until combined.

Stir in the vanilla extract.

Fold in flour, ground hazelnuts (1 cup) and salt into the batter.

Fold in roughly chopped hazelnuts (1/2 cup) into the batter.

Pour the mixture into the baking pan, smooth the top with a spatula and bake for 35 minutes.

Let cool to room temperature.

Cut into squares

Melt the milk chocolate in a bowl over simmering water. Let cool for 5 minutes and pour over cooled brownie.
Smooth the top with a spatula and sprinkle with pistachios.
Place in the refrigerator and let the milk chocolate set. Serve it cold.