Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 cup hazelnuts, toasted
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup pecans (optional), chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or line it with parchment paper for easy removal later.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Add in 2 large eggs, one at a time, mixing well after each addition.
- Stir in 2 teaspoons of vanilla extract.
- In another bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1 teaspoon of espresso powder.
- Gradually add this dry mixture into your wet mixture until just combined—don’t overmix!
- Gently fold in one cup of toasted hazelnuts until evenly distributed throughout the dough.
- Spread the batter evenly into your prepared baking pan using a spatula.
- Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let cool completely in the pan on a wire rack.
- Once cooled, lift out using parchment paper edges and cut into bars.
Notes
Store pastry bars in airtight container.
Reheat in oven for crispiness.
Serve with whipped cream topping.
Use fresh hazelnuts for flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg