Ingredients for Gianduia Brownies
- 1 cup hazelnuts
- Bittersweet Chocolate
- Milk Chocolate
- Unsalted Butter
- 1/2 cup Nutella
- All Purpose Flour
- 1 teaspoon baking powder
- 1 1/2 cups granulated sugar
- 2 large eggs
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How to Make Gianduia Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- Toast 1 cup hazelnuts in a dry skillet over medium heat for 5-7 minutes, shaking frequently, until fragrant and lightly browned. Let cool slightly, then rub hazelnuts in a clean kitchen towel to remove skins.
- Coarsely grind the toasted hazelnuts using a food processor (about 1 minute). Set aside.
- Chop 8 ounces of dark chocolate into small pieces. In a double boiler or heat-safe bowl set over a pan of simmering water, melt the chocolate with 6 tablespoons (3 ounces) unsalted butter and 1/2 cup Nutella, stirring until smooth and glossy.
- Remove from heat.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and a pinch of salt.
- Whisk 1 1/2 cups granulated sugar into the melted chocolate mixture until well combined.
- Add 2 large eggs one at a time, whisking until the batter is smooth and glossy.
- Gently fold in the dry ingredients and the ground hazelnuts until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan on a wire rack before cutting into 16 squares.
- Store brownies in an airtight container at room temperature for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
95g
Fat
66g
Carbs
11g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Lunch Fruit Oven European Dinner Party Holiday Event Kid Friendly Cakes Cookies And Brownies Italian Chocolate Bar Cookies Brownies Nuts Dietary Christmas New Years Low Sodium Valentines Day Low In Something Equipment
