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 |