These foraged Green Hazelnut and Chocolate Brownies make use of the fresh nuts straight from the tree. If it’s out of season, or a bad year, feel free to substitute with regular dried hazelnuts that are available all year round.
2015 is turning into the best year for hazelnuts I have ever seen. In fact I’ve never cooked with green hazelnuts before as there has never been enough left over from my foraging trips to warrant dreaming up a recipe. Normally they’d just get cracked straight form the shell and munched on immediately.
For those that have never had the pleasure of eating a green hazelnut fresh from the tree, the flavour is milder and not as nutty as the dried variety. They have a slightly milky texture with more of the crunch you’d get from eating an apple then the crunch of eating a dried nut.
To avoid getting nutcracker RSI, rope in as many passers by as is possible to help you crack your way through a good haul. Not every shell will deliver a plump juicy nut, but those that do will soon build up into a nice little bowlful.
Green hazelnuts will need drying if you plan to store them for any length of time and it just so happens I have another post coming soon that will walk you through that simple process. Meanwhile, enjoy your brownies whether you make them with freshly foraged nuts or store bought dried ones ;)
Green Hazelnut and Chocolate Brownies
- 150 g dark chocolate check it's dairy free if necessary
- 90 g plain flour
- 140 g icing sugar
- 3 tablespoons cocoa powder level
- 90 g coconut oil or butter
- 2 tablespoons golden syrup
- 2 eggs
- 30-50 g Green Hazelnuts fresh
- Preheat the oven to 180/ fan160/gas 4. Grease & line a 10 inch baking tin.
- Carefully melt the chocolate, coconut oil or butter and syrup in a bain marie or small bowl over a pan of gently simmering water.
- As the chocolate melts, sift the flour, icing sugar and cocoa into a large bowl.
- Once the chocolate has melted and the ingredients combined, take off the heat and leave to cool for 2-3 minutes.
- Stir the eggs into the chocolate mix and when combined pour over the sifted ingredients. Add the nuts, and carefully fold the mixture until all is combined.
- Pour into the baking tin and bake for 25-35 minutes or until the top is looking crusty but the inside is still a little gooey. Leave to cool for 15 minutes in the tin, then take out and let cool fully on a cooling rack or enjoy them warm and melty. Yum!
If you’d like some more hedgerow inspiration, check out these yummy ideas from my bloggy friends…