gianduia brownies
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| source: gourmet |
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| 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 |
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| *available at specialty foods shops and many |
| supermarkets |
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| 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. |
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| (ID: 79290) Mirror: rec.food.recipes: Wed, Feb 26, 2003 |