Tag Archives: chocolate hazelnut

Nutella Morning Buns

Nutella Morning BunsIf I could change one thing about myself, I think I’d like to be a morning person. I really like mornings (especially the lazy variety), but I have such difficulty getting myself out of bed that I rarely enjoy them. It’s a whole horrible, eight-alarm ordeal on weekdays and I almost always sleep past 11 on the weekends, so I’m either a bleary-eyed mess or out like a light for the start of most days. But, on extremely rare occasions, I wake up early of my own volition—usually with the aid of jackhammers outside my window or the sun shining in my eyes—and I get to enjoy the morning, starting with making myself a nice breakfast.Nutella Morning BunsSometimes mixing flour, sugar, and butter is an act of self-care.

Exhibit A: An unfortunately-timed 6am wake-up call last Saturday was turned around when I realized I had time to make myself a Puff Pancake, my childhood favorite weekend breakfast.

Exhibit B: These Nutella Morning Buns, which I made the previous Saturday when my roommate’s cute pup had to air some early morning grievances. They helped change the trajectory of my day: I got to treat myself, and the batch is large enough that I got to share with eleven of my closest acquaintances! Most everyone loves a fresh pastry swirled with warm Nutella ❤Nutella Morning BunsNutella Morning BunsFor something so rustic and beautiful, Nutella Morning Buns are surprisingly simple to make and come together in a pretty reasonable amount of time. It takes me about two hours to make a batch from the time I decide that a soft, warm bun full of chocolate-hazelnut spread might be nice to the time I dust them with confectioner’s sugar and dig in.Nutella Morning BunsNutella Morning BunsThe dough is very straightforward. It’s got all the usual suspects: flour, a little sugar, butter, milk, and an egg. It requires yeast, of course, but I use the instant stuff here, which simplifies the already simple process, making these buns incredibly approachable.

I’m not the sort of person who bestows wishes or blessings on people, but if I were, I think I’d say “May all your yeast doughs be approachable.” Is that weird? It’s probably weird. 🙂 Nutella Morning BunsIf there’s anything that’s intimidating about making Nutella Morning Buns, it’s probably shaping. Never fear though—it’s really simple and satisfying. Once your dough has risen for 40 minutes, punch it down and roll it into a large rectangle. Spread it with a thin layer of Nutella and then fold it like a letter, so that you have alternating layers of dough and filling. Use a sharp chef’s knife to trim off the ends and slice the rest into a dozen 8×1” strips.Nutella Morning BunsNutella Morning BunsNutella Morning BunsNutella Morning BunsWorking with one strip at a time, twist it up. Then cross the two ends over each other and tuck them into the hole that forms in the center. BOOM! Dough shaped!Nutella Morning BunsNutella Morning BunsRepeat with the rest of your strips and then let them rise a little longer. If some ends come untucked, just nudge ‘em back with your fingers before baking. Or don’t. These are the sort of buns that can take all sorts of manipulation and still look gorgeous when all is said and done. And even if they don’t, a swipe of melted butter and a dusting of confectioner’s sugar can cure all manner of ugly pastry.Nutella Morning BunsNutella Morning BunsBut is there such a thing as ugly pastry when Nutella is involved? I don’t think so. Or if there is, nobody who tried one of these buns during testing found the time to tell me. Oh, and all the test batches were gone (GONE!) within 45 minutes of coming out of the oven, so I’ll just let that speak for itself.Nutella Morning BunsI’m pretty sure it’s impossible to have anything but a beautiful morning when these are around.Nutella Morning Buns

Nutella Morning Buns
makes 12 buns

Dough:
2 3/4-3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon fine sea salt
3 tablespoons unsalted butter
1 cup whole milk
1 large egg, room temperature

Filling:
2/3 cup Nutella

For finishing:
2 tablespoon unsalted butter, melted
1 tablespoon confectioners sugar

In a medium-large mixing bowl, whisk together all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan over medium-low heat, melt butter and milk together until just warm to the touch, about 95-110 degrees.

Crack the egg into a small mixing bowl. Whisking constantly, add the butter/milk mixture in a thin stream until completely combined. Add mixture to the dry ingredients and fold together.

Turn dough onto a floured surface and knead 5-6 minutes, until smooth. Gather dough into a ball and place it in an oiled bowl, making sure to get a little oil on all sides. Stretch some plastic wrap over the top and allow dough to rise in a warm, draft-free environment for 40 minutes or until doubled in bulk.

In the meantime, line two rimmed baking sheets with parchment. Set aside.

Shape the buns. Return dough to floured surface. Flour a rolling pin and roll dough into an 18×12-inch rectangle. Spread dough with Nutella, leaving a 1/2-inch border on all sides.

Carefully grab one short side of the dough and fold it over the center, so that the dimensions are now 12×12-inches. Fold the other short side over the top so that the dimensions are 12×6-inches. Tap edges “closed” with your rolling pin.

Carefully lift and turn dough over so that the seam is against the floured surface. Roll the dough so that the dimensions are 14×8-inches. You may lose a bit of filling. This is normal.

Use a large, sharp chef’s knife to trim the short edges of the dough by about 1/2-inch. Slice dough into 12 strips. Working with one strip at a time, twist the ends until you have a loosely-twisted rope of dough. Carefully bring ends toward one another until they cross over one another and create a small hole. Tuck ends into that hole. Place shaped buns on prepared pans, leaving about 6 inches of space between (I can get 6 on a half-sheet sized pan).

Cover pans loosely with wax paper (or parchment) and let rise in a warm, draft-free environment for another 25-30 minutes. Remove wax paper (or parchment). They will not seem to have changed drastically, but if you poke one with your finger, the indentation should remain. If any ends have come loose, just nudge them back into the centers.

Place overnight racks in the center positions. Preheat oven to 375F. Bake buns for 10 minutes. Rotate pans top-to-bottom and front-to-back. Bake another 7-8 minutes, or until golden brown.

Brush warm buns with melted butter. Let cool 10 minutes before dusting with confectioner’s sugar and serving.

Baked buns are best the day they are made, but will keep in an airtight container at room temperature for a day or so. I’ve never had them last longer than 45 minutes out of the oven though.Nutella Morning BunsNutella Morning BunsNutella Morning Buns

Chocolate Hazelnut Linzer Cookies

Chocolate Hazelnut Linzer CookiesIf you want to know what kind of person I am outside of this blog, you should know that I once spent six months of my life obsessively making jam (and preserves) in a kitchen that is smaller that my current closet. Strawberry, cherry, grapefruit marmalade, gingered nectarine—you name it. I had all the preserving equipment you can imagine and an entire kitchen shelf filled with jars of colorful fruit-based spreads.

Years later, I’m pretty sure all that equipment (except for my beloved jar funnels—great stocking stuffer, btw!) and that jam is still sitting in that apartment because I left it all there when I moved out…because I don’t particularly care for jam. I just like to make it.Chocolate Hazelnut Linzer CookiesSo, to wrap that up: I am prone to intense kitchen projects (hello, three year-old food blog with 338 unique recipes) and I have never once wanted a linzer cookie.Chocolate Hazelnut Linzer CookiesI mean, I am all about crunchy, nutty roll-out cookies, but why must they always be sandwiched with jam? Jam is not a dessert food, at least as far as I am concerned. A breakfast food? Sure. Lunch? You bet. Dessert? No way.*

*Except in these.Chocolate Hazelnut Linzer CookiesChocolate Hazelnut Linzer CookiesYou know what absolutely *is* a dessert food? Nutella.Chocolate Hazelnut Linzer CookiesChocolate hazelnut spread = dessert food.Chocolate Hazelnut Linzer CookiesChocolate hazelnut cookies = dessert food.Chocolate Hazelnut Linzer CookiesA layer of Nutella chocolate hazelnut spread sandwiched between two crunchy chocolate hazelnut cookies = the dessertiest dessert food.

(“Dessertiest” is a word today.)Chocolate Hazelnut Linzer CookiesSo, in conclusion, when it comes to Chocolate Hazelnut Linzer Cookies, no jam, no problem.Chocolate Hazelnut Linzer Cookies
Looking for more chocolate hazelnut? Check out this cake, this granola, these grain-free cookies, these brownies, and this pie. Oh, and this other pie. And this buttercream. I ❤ chocolate hazelnut.

Chocolate Hazelnut Linzer Cookies
makes 22-24 sandwich cookies

1/2 cup raw whole hazelnuts
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (preferably dutch process)
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 tablespoon confectioners sugar, for dusting
1/4-1/2 cup Nutella chocolate hazelnut spread (based on preference)

Special Equipment:
rolling pin
2 1/2-inch round cookie cutter
1-inch cookie cutter
sifter or mesh sieve

Preheat oven to 350F. Place hazelnuts on a dry, rimmed sheet pan. Toast in the oven for 5-7 minutes, or until fragrant. Immediately transfer hazelnuts to a clean, dry, textured hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly.

Once hazelnuts are cool, transfer them to the bowl of a food processor. Pulse until a fine meal forms. Set aside.

Make the cookie dough. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, cream butter with an electric mixer. When butter is fluffy and lighter in color, beat in sugar, followed by egg and vanilla. Mix in hazelnut meal. Add dry ingredients to in two installments, scraping down the bowl as necessary. Cover with plastic wrap and refrigerate for 3 hours or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Lightly flour a surface and a rolling pin. Roll dough to 1/8-inch thickness. Cut dough with a 2 1/2-inch round cookie cutter. Place half the cut cookies on prepared pans. Use a smaller cutter to cut a small hole in the center of the remaining cookies before placing them on the prepared pans. If dough becomes too warm, freeze pans of cut cookies for 10 minutes before baking.

Bake 12-13 minutes, until slightly puffed. They will be a touch soft, but will crisp up as they cool. Let cookies cool at least 10 minutes on their pans before carefully removing to a rack to cool completely. Repeat rolling, cutting, and baking until all dough has been used.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with 1/2-1 teaspoon of Nutella (amount is based on your preference). Carefully sandwich cookies together. Serve.

Chocolate Hazelnut Linzer Cookies will keep in an airtight container for several days. Place wax paper between layers for best storage.
Chocolate Hazelnut Linzer CookiesChocolate Hazelnut Linzer Cookies

Nutella Cream Pie

Nutella Cream PieI suppose this is a year of unconventional Thanksgiving pies here on E2 Bakes.Nutella Cream PieI usually go for traditional pastry crust pies this time of year (and there’s at least one coming your way), but then there was vegan pumpkin pie with toasted pecan crust. And now there’s Nutella Cream Pie.Nutella Cream PieMade with a graham cracker and hazelnut crust, a Nutella pudding filling, and topped with whipped cream and candied hazelnuts, this pie is basically the dessert of my dreams.Nutella Cream PieThis beauty has hazelnut flavor all over the place. We’re talking 2/3 cup toasted and blitzed into a buttery graham cracker crust…Nutella Cream PieNutella Cream PieNutella Cream Pieanother 1/3 cup that are lightly candied and scattered on top…Nutella Cream Pieand a creamy pudding filling that tastes like pure Nutella, but somehow even better.Nutella Cream PieNutella Cream PieNutella Cream PieDon’t ask me to explain how it’s possible to improve the flavor of Nutella—I can’t quite find the words.Nutella Cream PieYou’ll just have to make a Nutella Cream Pie and see for yourself.Nutella Cream Pie
Looking for more Thanksgiving Pies? Check out my light & fluffy Pumpkin Pie, Black Bottom Pear & Almond Pie, and Chocolate Buttermilk Pie!

Nutella Cream Pie
makes one 9-inch pie

Crust:
2/3 cup raw whole hazelnuts
6 full-sheets graham crackers
3 tablespoons light brown sugar
pinch of Kosher or sea salt
6 tablespoons unsalted butter, melted and cooled slightly

Nutella Filling:
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon Kosher or sea salt
2 cups whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
1 cup Nutella
2 tablespoons unsalted butter

Candied Hazelnuts:
1/3 cup raw whole hazelnuts
3 teaspoons granulated sugar

Whipped Cream:
1 1/2 cups heavy cream
1/4 cup confectioners sugar

Preheat oven to 350F. Make the crust. Scatter hazelnuts on a dry rimmed baking sheet. Bake 5-7 minutes, or until fragrant and toasted. Do not burn. Let cool 10 minutes.

Combine toasted hazelnuts, graham crackers, light brown sugar, salt and melted butter in the bowl of a food processor. Process until hazelnuts and grahams are broken down and the mixture is the consistency of wet sand. Press on the bottom and up the sides of a deep pie plate. Bake for 10 minutes to set. Let cool on a rack while you prepare the filling.

Whisk together sugar, cornstarch, and salt in a heavy-bottomed medium-large saucepan. Slowly whisk in milk. Place pan over medium heat and bring to a boil, whisking continuously. Boil one minute. Remove from heat. Slowly whisk 1/3 of the mixture into the egg yolks. Return egg yolk mixture to pan. Place pan over medium heat and whisk constantly until mixture boils for one minute. Remove from heat. Whisk in vanilla, followed by Nutella and butter.

Place a fine mesh sieve over a bowl. Push filling through the sieve and discard any solids. Transfer filling to prepared crust. Press plastic wrap to the surface. Chill at least six hours.

Make the candied hazelnuts. Line a plate with parchment and set aside. Place hazelnuts in a dry skillet over medium-low heat. Toast for 2-3 minutes, stirring frequently, until fragrant and shiny. Add sugar by the teaspoon, stirring until it dissolves (it may smoke up a bit). When all sugar has dissolved, remove hazelnuts to prepared plate and let cool completely. They will be clumped together. Once cooled, place them on a cutting board and give them a rough chop with a large, sharp chef’s knife.

Make the whipped cream. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Remove pie from refrigerator and top with whipped cream. Scatter candied hazelnuts over the top, as desired. Slice and serve pie.

Leftover pie will keep covered in the refrigerator for up to 3 days.

Nutella Cream PieNutella Cream Pie

Flourless Chocolate Hazelnut Cake

Flourless Chocolate Hazelnut CakeI spent this past weekend celebrating my little sister, Eliot’s 30th birthday. We ate breakfast tacos and went to our first game at Fenway Park and laughed til we cried at least once. We also put on one hell of a birthday party in her Cambridge, MA, apartment, complete with lots of friends, a batch of salsa, and two of these Flourless Chocolate Hazelnut Cakes.

Flourless Chocolate Hazelnut CakeEliot didn’t specifically ask for this cake. When we started talking about her birthday a few weeks ago, she said she’d be perfectly happy with Fluffernutter Sandwich Cookies or the Winning Hearts & Minds Cake we both love so much. After her summer in India, she’s discovered that maybe wheat isn’t for her, so her main request was that whatever I made be gluten-free. That was easy enough–I am all about flourless cakes. And chocolate and hazelnut is her favorite sweet flavor combination, so here we are.

Flourless Chocolate Hazelnut CakeY’all, this Flourless Chocolate Hazelnut Cake is like a combination between a fudgy brownie and a jar of Nutella. Chocolate hazelnut overload! It’s very simple to put together and only has six ingredients: bittersweet chocolate, hazelnuts, eggs, butter, sugar, and salt. Yep, that’s all it takes to make this cake, but as with most recipes that have minimal ingredients, each one must be handled with care.

Flourless Chocolate Hazelnut CakeThe chocolate has to be melted and cooled to room temperature.

Flourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeThe hazelnuts have to be toasted before having their skins removed and being blitzed into a fine meal.

Flourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeThe eggs need to be separated and the whites have to be whipped to stiff peaks.

Flourless Chocolate Hazelnut CakeYes, all of that must be done before the batter can be put together. None of those steps are difficult or time-consuming, but they are completely necessary–no shortcuts here!

Flourless Chocolate Hazelnut CakeTo make the batter, cream the butter and sugar together. Beat in the egg yolks and hazelnut meal before adding the chocolate. Stir 1/4 of the whipped egg whites into the batter before carefully folding in the rest 1/4 at a time. Pour it all into a buttered, parchment-lined cake pan and bake it just until a tester comes out clean.

Flourless Chocolate Hazelnut CakeInvert it onto a foil-lined plate.

Flourless Chocolate Hazelnut CakeRevert it onto a serving dish (or your favorite cake stand).

Flourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeEliot wanted her cake served with a dusting of confectioners sugar, but I prefer it with a puddle of ganache and some more toasted, skinned hazelnuts.

Flourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeSlice it up and try not to eat the whole thing.

Flourless Chocolate Hazelnut CakeThis Flourless Chocolate Hazelnut Cake is truly phenomenal. Chocolaty, hazelnutty (it’s a word today, okay?!), rich, but not too heavy–basically everything you want in a decadent dessert! Between testing, partying, and blogging, I’ve made five of these in the past week, and I am still having a hard time not sneaking bites and evening out edges.

Flourless Chocolate Hazelnut CakeBasically, what I’m saying is make this, and/or come take cake #5 away from me 🙂🙃

Flourless Chocolate Hazelnut CakeHappy birthday, Smel!

Flourless Chocolate Hazelnut Cake
makes one 9-inch cake

6 ounces bittersweet chocolate, chopped (I use Trader Joe’s Pound Plus Dark Chocolate)
6 ounces (1 heaping cup) whole raw hazelnuts 
6 large eggs, separated, room temperature
1/4 teaspoon Kosher or sea salt
6 ounces (1 1/2 sticks) unsalted butter, softened to room temperature 
1 cup granulated sugar

Garnish:
3 ounces (heaping 1/2 cup) whole raw hazelnuts
7 tablespoons heavy cream
5 ounces bittersweet chocolate, chopped

In a double boiler or the microwave, melt bittersweet chocolate. Set aside to cool to room temperature.

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and butter again. Set aside.

Place hazelnuts on a dry, rimmed sheet pan. Toast in the oven for 5-7 minutes, or until fragrant. Immediately transfer hazelnuts to a clean, dry, textured hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly.

Transfer hazelnuts to the bowl of a food processor. Pulse until a fine meal forms. Set aside.

Place egg whites and salt in a very clean, dry large mixing bowl. Use a very clean, dry electric mixer on medium-high speed to beat egg whites until stiff peaks form. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until fluffy, about 1 minute. Add sugar and beat until combined. Add egg yolks three at a time, mixing to combine. Add hazelnut meal in two installments, followed by room-temperature melted chocolate.

Use a silicone spatula to add 1/4 of the whipped egg whites to the batter, stirring as much as necessary to get them to incorporate.

Continue adding the whipped egg whites in 1/4 increments, gently folding them into the batter.
Transfer batter to prepared pan. Bake 23-27 minutes, or until a toothpick inserted in the center comes out clean. Top may still be a bit jiggly, but it will set as the cake cools. Let cake cool completely in the pan on a rack.

Release the cake. Line a dinner plate with foil. Dip a small knife in warm water and slowly run it around the edge of the pan, dipping again as necessary, to loosen the cake. Place the dinner plate, foil-side down, on top of the cake pan. Holding on to both the pan and the plate, quickly flip them over. Remove the pan and the parchment. Gently place a serving plate, top-side down, onto the bottom of the cake. Holding tightly to both plates (but not so much as to crush the cake), quickly revert. Remove the foil-lined dinner plate.

Prepare the garnish. Place hazelnuts on a dry, rimmed sheet pan. Toast in the oven for 5-7 minutes, or until fragrant. Immediately transfer hazelnuts to a clean, dry, textured hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. Set aside to cool completely.

Warm cream in a small saucepan over medium-low heat, just until it simmers. Remove from heat and add chopped chocolate. Let sit undisturbed until chocolate looks soft. Stir with a fork until smooth. Spread or drizzle ganache over the cake. Dot with toasted hazelnuts, as desired.

Chocolate will set a bit after 20 minutes. Cake will keep covered at room temperature for up to two days, or in the refrigerator for up to three.

Flourless Chocolate Hazelnut Cake

Salted Chocolate Hazelnut Granola

Salted Chocolate Hazelnut GranolaThe countdown to vacation is officially on! I am T-4 days away from driving up to Maine with my friends, VJ and Adam, and I. can’t. wait.

A lot of the appeal of this trip is that we can all be together while also doing our own things. VJ will be perfectly happy putting together puzzles all day long. I have big plans to spend at least a couple of days foraging and baking. This will be Adam’s first time to Swans Island, but I know he’ll settle in quickly. The great thing about this trip is that everyone can do exactly what they want to do–there are no definite plans or must-do activities. It’s positively blissful.

Salted Chocolate Hazelnut GranolaThe only thing that’s difficult about being on Swans Island is figuring out the menu. There are no large grocery stores on-island, so all groceries have to be carted over from a market on the mainland. This means that we spent last Saturday night gathered around Adam’s kitchen table planning out every single meal and snack so that we can shop efficiently and thoroughly. Easy enough, right?

WRONG. While Adam and I basically eat everything, VJ is a gluten-free vegan. Granted, she is the least difficult gluten-free vegan ever (ever ever ever), but it’s still a challenge to plan meals that we can all enjoy together. Honestly, it’s simpler to just make two grocery lists and hope for some ingredient overlap. Regardless, I’ve taken it upon myself to make one thing we can all share and enjoy equally. This Salted Chocolate Hazelnut Granola is the result, and it’s freaking fabulous.

Salted Chocolate Hazelnut GranolaLike most granola, Salted Chocolate Hazelnut Granola is super easy to make and infinitely more delicious than anything you’ll find in stores. It’s basically like crispy, crunchy Nutella-flavored magic…but gluten-free, vegan, and perfect for sharing with all my favorite people.

Salted Chocolate Hazelnut GranolaSalted Chocolate Hazelnut GranolaSalted Chocolate Hazelnut GranolaSalted Chocolate Hazelnut GranolaOats and chopped raw hazelnuts are coated in a mixture of oil, maple syrup, dark brown sugar, cocoa powder, salt, and vanilla, before being baked until crisp. Once the granola isn’t searing hot anymore, four ounces of dark chocolate are mixed in. This creates some seriously amazing clusters 😍 You could certainly enjoy your granola like that, but I like to wait until it reaches room temperature and stir in a bit more chocolate–textural diversity for the win. Also, all that chocolate 😊😳🍫🍫🍫

Salted Chocolate Hazelnut GranolaI’ve already made two quarts of this granola for our trip. That may seem like a lot for three people, but between breakfasts and snacks, I know it’ll disappear quickly. And how couldn’t it? With crispy oats, toasty hazelnuts, a double dose of chocolate, and a big hit of salt to balance it all out, it’s guaranteed to keep all of us coming back for more.Salted Chocolate Hazelnut Granola

Salted Chocolate Hazelnut Granola
makes about 5-6 cups

2 1/2 cups old-fashioned oats (I used certified gluten-free oats)
1 1/2 cups (about 8 ounces) raw hazelnuts, roughly chopped
1/3 cup neutral-flavored oil (I like canola)
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
3 tablespoons dark brown sugar, packed
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons Kosher or sea salt
6 ounces chopped dark chocolate, divided

Preheat oven to 300F. Line a rimmed quarter sheet pan with parchment or a silicone baking mat. Set aside.

In a large mixing bowl, combine oats and chopped hazelnuts. Set aside.

In a liquid measuring cup or small bowl, combine oil, maple syrup, vanilla, and brown sugar. Use a fork to whisk in cocoa powder and salt until mixture is smooth. Pour liquid ingredients over oats and hazelnuts. Fold everything together with a silicone spatula or wooden spoon.

Transfer mixture to prepared pan and spread into one even layer. Bake 40 minutes, stirring at the 15 and 30 minute marks. Let cool in the pan on a rack for at least 20 minutes, until it’s warm but can be handled. Scatter 4 ounces of chopped chocolate over the top and stir in. Let cool completely. Stir in remaining 2 ounces of chopped chocolate.

Granola may be stored in an airtight container at room temperature for up to 3 weeks.

Salted Chocolate Hazelnut Granola