It's finally cooling down and I feel like fall is pretty much upon us! I love waking up to a cool breeze in the morning. I've been living in short sleeves and Birkenstocks up until now but yesterday I had to bust out my thick hoodie. It was too warm during the day, but it definitely came in handy walking to work in the morning and at Costco after work. Isn't it freezing in the room with all the berries?
Pumpkin and apple desserts take over the internet during fall, but I'm kicking off fall desserts with nuts. Hazelnuts, specifically, because you know I'm crazy for them. Chocolate hazelnut financiers are so quick and easy, they're the perfect thing to make during the week, or when you're suddenly craving something chocolatey, or you need to use up leftover egg whites from making cheesecake or blondies.
Preheat the oven to 395°F (200°C) and butter the mini muffin pan. To make the browned butter, heat the butter in a small saucepan over low heat. Swirl the pan and keep an eye on the color of the butter. Once the milk solids turn brown at the bottom of the pan, take the pan off the heat. While the butter is cooling, whisk together the granulated sugar, hazelnut flour, cake flour, and cocoa powder.
Add the honey and egg whites and whisk until combined. Whisk in the cooled browned butter.
Divide the batter evenly among 12 wells and bake the financiers for about 10 minutes. Let them cool in the pan for a few minutes and pop them out onto a wire rack to cool completely.
These financiers are really at their best the first few hours after they come out of the oven. The edges are crispy yet the inside is soft and fudgy.
You could, of course, use almond powder as you would when making lemon blueberry or matcha financiers if you can't find the hazelnut flour. But really, what's better than chocolate and hazelnut? If you want to increase the chocolate flavor in these, try adding some mini chocolate chips! Or maybe pipe in some Nutella in the center after they've come out of the oven...
What are you baking this weekend?
Chocolate Hazelnut Financiers
- 2.3oz (65g) unsalted butter
- ¼ cup + 1 tablespoon (65g) granulated sugar
- ½ cup (50g) hazelnut flour
- 2 tablespoon (20g) cake flour
- 1½ tablespoon cocoa powder
- ½ teaspoon honey
- 2 egg whites (75g total)
- Preheat the oven to 395°F (200°C). Butter the mini muffin pan and set aside.
- Put the butter in a small pan over low heat. Swirl the pan regularly and peek at the color through the foam. When the milk solids turn brown at the bottom of the pan, take the pan off the heat and set aside to cool.
- In a bowl, whisk together the granulated sugar, hazelnut flour, cake flour, and cocoa powder. Whisk in the honey and egg whites. When combined, whisk in the cooled browned butter and mix until combined.
- Divide the batter evenly among 12 wells.
- Bake for about 10 minutes or until you insert a toothpick and it comes out clean. Let them cool in the pan for a few minutes and pop them out onto a wire rack to cool completely.
Love the simplicity of this recipe and it makes a nice small batch to satisfy those chocolate cravings - pinned for later!
Thank you, Lily! I'm less likely to overeat with small batches haha. Plus, whenever I have leftover egg whites in the fridge, it always seems to be either 1 or 2 so this amount works well for me 🙂
Have a lovely weekend!
I adore chocolate and hazelnut flavor together. These financiers look so fresh and delicious! Thank you so much for bringing such a beautiful recipe to Fiesta Friday Ai!
Thank you, Julie! For both the nice comment and for co-hosting! Hope you had a nice weekend 😀
Karen Greenbaum-Maya says
I haven't tried this recipe yet, but I wonder if you could boost the chocolate flavor by mixing the cocoa in with the beurre noisette. I find that heating the cocoa with some or other liquid helps the chocolate flavor bloom.
That's a great idea Karen! Blooming the cocoa definitely helps to boost the flavor!