gianduia brownies
 
source: gourmet 
 
1-1/4 cup  hazelnuts (about 6 1/4 oz.)
4 oz.  fine-quality bittersweet chocolate (not unsweetened)
3 oz.  fine-quality milk chocolate
1 stick  (1/2 cup) unsalted butter
1/4 cup  nutella*
1/2 cup  all-purpose flour
1/2 tsp  baking powder
1/2 cup  sugar
2 large  eggs
 
*available at specialty foods shops and many 
supermarkets 
 
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. makes 16 brownies. 
 
 
 
 
(ID: 79290) Mirror: rec.food.recipes: Wed, Feb 26, 2003


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