Gianduia Brownies (with Nutella)
Source of Recipe
Gourmet
List of Ingredients
1 1/4 C. hazelnuts (about 6 1/4 oz.)
4 oz. fine-quality bittersweet chocolate (not unsweetened)
3 oz. fine-quality milk chocolate
1 stick (1/2 C.) unsalted butter
1/4 C. Nutella*
1/2 C. all-purpose flour
1/2 tsp. baking powder
1/2 C. sugar
2 large eggs
*available at specialty foods shops and many supermarketsRecipe
Preheat oven to 350ºF and butter and flour a 9-inch square baking pan, knocking out excess flour.
Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days. Makes 16 brownies.
|
Â
Â
Â
|
member logon
