Recipe for cooking gianduia brownies

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Gianduia Brownies

Source: Gourmet - February 1998

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. granualted sugar
2 lrg. eggs

*available at specialty foods shops and many supermarkets

Preheat oven to 350°F and butter and flour a 9-in. 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 in.).

Chop chocolates into sm. 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 pin. 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 mins., 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 approximately 16 brownies.