Nutella brownies
I love Nutella. Love, love, love it. I love brownies, too. So there's really just a lot to love here.
from Epicurious
1 1/4 cups hazelnuts (about 6 1/4 ounces)
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate (I forgot to buy this, but luckily had a Hershey's bar in the fridge)
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
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). (I didn't do this, because mine already were in pieces, and I wanted chunks)
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. (You know, you could also do this in your microwave. I did)
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.
from Epicurious
1 1/4 cups hazelnuts (about 6 1/4 ounces)
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate (I forgot to buy this, but luckily had a Hershey's bar in the fridge)
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
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). (I didn't do this, because mine already were in pieces, and I wanted chunks)
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. (You know, you could also do this in your microwave. I did)
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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