Best Gianduia Brownies Recipes

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GIANDUIA BROWNIES



Gianduia Brownies image

Categories     Chocolate     Dessert     Bake     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16 brownies

Number Of Ingredients 10

1 1/4 cups hazelnuts (about 6 1/4 ounces)
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella* (chocolate-hazelnut spread)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
2 large eggs
*available at specialty foods shops and many supermarkets

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.

GIANDUIA BROWNIES



Gianduia Brownies image

Make and share this Gianduia Brownies recipe from Food.com.

Provided by Steve P.

Categories     Bar Cookie

Time 1h

Yield 16 Brownies, 8 serving(s)

Number Of Ingredients 9

1 1/4 cups hazelnuts (about 6 1/4 onces)
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
1/2 cup unsalted butter
1/4 cup nutella (chocolate-hazelnut spread available at specialty foods shops and many supermarkets)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
2 large eggs

Steps:

  • Preheat oven to 350° F.
  • and butter and flour a 9-inch square baking pan, knocking out excess flour.
  • Toast and skin hazelnuts.
  • 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.

Nutrition Facts : Calories 436, Fat 31.5, SaturatedFat 13.2, Cholesterol 79.5, Sodium 54.5, Carbohydrate 34.2, Fiber 3.1, Sugar 23.9, Protein 7

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