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1
To add a little kick to these brownies, lightly brown 2 cups hazelnuts in
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2
2 tablespoons peanut oil.
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3
Let cool, then remove the skins by rubbing the nuts in between a clean dish towel.
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4
In a food processor, pulse the nuts until they are slightly crumbled, then add the cocoa powder and the chili powder and pulse until fully incorporated.
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5
Transfer to a bowl and set aside.
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6
Preheat the oven to 350 degrees F.
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7
Line an 8 by 8-inch baking pan with parchment paper leaving a 2-inch overhang to use as handles for removal.
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8
Add the butter and chocolate to a medium-sized saucepan over medium heat, stirring to melt.
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9
Once melted and smooth, remove from heat.
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10
Whisk in the sugars.
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11
Add the eggs, 1 at a time, stirring between additions, then add the vanilla extract.
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12
Whisk together the cocoa powder, flour, baking powder and salt, if using, in a separate bowl.
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13
Add the dry ingredients to the chocolate mixture and stir well.
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14
Fold in 1 1/2 cups of the hazelnut mixture.
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15
Pour the batter into the prepared pan and spread evenly.
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16
Sprinkle the top with the remaining 1/2 cup of hazelnut mixture and bake for 20 to 30 minutes.
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17
Remove the brownies from the oven, and cool to room temperature.
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18
Cut into squares and sprinkle with confectioners' sugar before serving.
