Gianduia Brownies

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 1/4 cups hazelnuts (about 6 1/4 onces)
• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 3 ounces fine-quality milk chocolate
• 1/2 cup unsalted butter
• 1/4 cup nutella (chocolate-hazelnut spread available at specialty foods shops and many supermarkets)
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup sugar
• 2 large eggs

Recipe

• 1 preheat oven to 350° f.
• 2 and butter and flour a 9-inch square baking pan, knocking out excess flour.
• 3 toast and skin hazelnuts.
• 4 in a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
• 5 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.
• 6 remove top of double boiler or bowl from heat.
• 7 while chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt.
• 8 whisk sugar into chocolate mixture until combined well.
• 9 add eggs, whisking until mixture is glossy and smooth.
• 10 stir in flour mixture and hazelnuts until just combined.
• 11 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.
• 12 cool brownies completely in pan on a rack and cut into 16 squares.
• 13 brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.