Hazelnut brownies

Brownies with hazelnuts and namelaka

After a week of zero, I need a maximum of gluttony to attack this motivated Monday. We agree, chocolate, that’s the only real way to get off to a good start. Today, I planned to prepare Easter chocolates. Tempering chocolate is an activity that relaxes me.

In the meantime, we stay in chocolate with delicious hazelnut brownies. I loved these cakes from the first bite to the last.

Like me, you may have followed the show The kings of cake. Two things caught my attention. The first is the namelaka. It is a creamy chocolate. Seeing it used so often, I thought it would be nice if I finally decided to test it. This is the beginning of a great love story between him and me.
The second thing that struck me is the lack of simplicity of the cakes offered. A cake finally made me really want, that of the winner of the Occitanie region. His brownie with a praline diplomate cream was really very appetizing. Her brownie recipe being very different from mine, it’s the one I took to simply garnish it with namelaka.
It’s very simple and really delicious.

The namelaka is prepared the day before. So, either you can poach it on your brownies or like me let it set in the freezer in small moulds. Roasted hazelnuts hide in the brownie and provide taste and texture.
This cake will make a very nice dessert or an excellent snack. But I warn you, the hardest part is eating just one.

Hazelnut brownies:

Namelaka:

100g of chocolate (64%)
80ml whole milk
2 g gelatin (1 sheet)
160 ml liquid cream (35%)

Place the gelatin sheet in a bowl of cold water.

Melt the chocolate in the microwave in 30 second increments. finish melting the last pieces, stirring for 1 to 2 minutes.

Heat the milk.
Add the drained gelatin. To mix together.

Pour the milk over the chocolate in several batches while stirring. I use a magic spoon.
Add the cream.

Distribute in small molds and reserve in the freezer or reserve in the fridge to then use it in a piping bag.

Brownies:

80g hazelnuts
50g chocolate (64%)
100g soft butter
2 eggs
80g brown sugar
50g flour
1 pinch of fleur de sel

Preheat the oven to 160°C.

Roast the hazelnuts for about 12 minutes.
Leave them to cool, then rub them to remove the skins and coarsely crush them.

Melt the chocolate in the microwave.
Let cool.

Whip the soft butter and add the cooled chocolate. To mix together.
Mix the eggs and the sugar.
Add to chocolate mixture.
Add the flour and salt, then the hazelnuts.

Divide the preparation into 6 moulds/circles of 8 cm.
Cook for 15/20 minutes.

Let cool.
Arrange the namelaka on top.

Book cool.

Hazelnut brownies

To finish: if you use the same molds as me, you will have some namelaka left over. You can put it in 2 small glasses and eat it like that for dessert.


The molds (which I love and have wanted for a long time) are the Silikomart brand swirls. They were given to me by Poubeau’s shop.
I will continue to use these molds for desserts of this same type, varying the cakes and flavors.

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