Chocolate Hazelnut Brownies with Coffee Ganache - Diamond Nuts

Ingredients

• For the Brownies
• 1 cup (6 ounces, 170 g) bittersweet chocolate, finely chopped
• 1-1/4 cup (240 g) granulated sugar
• 1/2 cup (105 g) light brown sugar, packed
• 16 tbsp (2 sticks, 8 ounces, 223g) unsalted butter, cut into 16 pieces
• 4 large eggs, room temperature
• 1 tbsp (15 ml) real vanilla extract
• 1 cup (136 g) all-purpose flour
• 3/4 cup (64 g) unsweetened dark (Dutch process) cocoa powder
• 1 tsp salt
• 2/3 cup (81 g) Diamond of California®Hazelnuts, toasted and coarsely chopped
• For the Ganache
• 3/4 cup (177 ml) heavy whipping cream
• 1 tbsp (15 ml) fresh brewed strong coffee or espresso
• For the Topping
• 1/3 cup (40 g) Diamond of California®Hazelnuts, toasted and coarsely chopped
• 2 tsp (10 g) sea salt flakes, optional