Break the chocolate into pieces and melt together with the butter in a bain marie.
Beat the eggs and sugar in a large bowl until the mixture whitens. Add the WARM melted chocolate, mix well then incorporate the cream, salt, cinnamon, flour, and powdered hazelnuts, stir until you have a smooth thick mixture. Add the broken caramelized hazelnuts and pecans.
Then pour to a depth of about 3-4 cm into a rectangular mould lined with baking paper. The thicker it is, the drier the brownies are – believe me!
Cook for about 30 minutes in a pre-heated oven at 190°C (fan assisted), check to see if it is cooked (insert the tip of a knife into the brownie, which should not stick to the blade) and leave to cool. While the brownie is still hot cut into small pieces (it is less crumbly that way) and that’s it!
This soft all chocolate brownie would be great served with homemade vanilla ice cream!