Brownies with Hazelnuts

After a hard day planting and gardening, a plate of brownies and a cup of tea is truly the comfort food that hit the spot! My herbs and flower have been planted and are ready to grow and flourish each sunny day of the summer season. I am looking forward to the batches of pesto that I will make at the end of the summer season, but in the meantime I have a wicked sweet tooth to calm! These goeey treats certainly calmed my sugar and chocolate craving.

Brownies with Hazelnuts:

Ingredients:
1 cup (250 mL) unsalted butter
1 cup (250 mL)cocoa powder
1 3/4 (425 mL) cups granulated sugar
4 large eggs, at room temperature
2 teaspoons (10 mL) vanilla extract
1 1/4 cups (300 mL) all-purpose flour
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2 mL) salt
2/3 cup (150 mL) hazelnuts, toasted (walnuts could be substituted)

Preheat oven to 350 Farenheit (180 Celsius) and grease a 9 by 9 inch baking pan.
Toast hazelnuts for approx 7 to minutes in a 350 Farenheit oven (180 Celsius).
Melt butter and pour into a larger bowl. Sift cocoa into butter and stir in. Stir in sugar. Add eggs to mixture, blending well after each addition. Stir in vanilla. In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend. Stir in hazelnuts. Pour into pan and bake for 35 minutes, until firm.

The beginning of my herb garden this season....

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