Hazelnut Brownies

Ingredients
1 1/4 cup hazelnut, finely ground into a flour
1/4 cup hazelnut, coarsely chopped
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp espresso powder
1 cup unsalted butter, chunks
170 g dark chocolate, chopped
85 g dark chocolate, melted (for drizzling)
1 cup sugar, granulated
3 large eggs
2 tsp vanilla extract

Method
Preheat oven to 175 degrees C. Line a 8x8 square baking dish with parchment or foil. Set aside.
In a medium bowl, combine ground hazelnut, cocoa powder, salt and espresso powder. Whisk well.
In a microwave safe bowl, heat butter and chocolate for 30 seconds and stir. Heat again for 30 seconds, and repeat till completely melted. Set aside to cool slightly.
Whisk together the butter and chocolate mixture, sugar, eggs and vanilla until smooth.
Add hazelnut mixture and mix until fully combined.
Pour the batter into the baking dish and bake for about 40 minutes, until edges are firm and centre is still slightly loose.
Cool completely before cutting, as these are very delicate when warm.
Once cool, drizzle with the remaining chocolate and serve.