GIANDUIA BROWNIES
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
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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