GIANDUIA BROWNIES
Categories Chocolate Dessert Bake Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F. 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.
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General Jericho
[email protected]These brownies look amazing! I can't wait to try them.
Mir Mohammad Mohosin
[email protected]I'm not a big fan of gianduja chocolate, so I wasn't sure how I would like these brownies. But I was pleasantly surprised! The flavor was really good and the texture was perfect.
Emad Elshaer
[email protected]These brownies were a bit too sweet for my taste, but my kids loved them.
Justin Wong
[email protected]I made these brownies for a party and they were a huge hit! Everyone loved them. They were so easy to make and the flavor was amazing.
Tichaona Dekwe
[email protected]These brownies were absolutely delicious! The gianduja chocolate added a wonderfully rich and nutty flavor. The texture was perfect - fudgy on the inside and slightly crispy on the outside. I will definitely be making these again.