Hazelnut Brownies

The name of these brownies are actually Gianduia Brownies and the recipe comes from "The Gourmet Cookie Book" from Gourmet Magazine's Single Best Recipe From Each Year Cookbook that I got when I went to see Sara Moulton back in November. Since I already made those delicious cookies that were her favorite, I found this brownie recipe to make for day three of my all things chocolate week for Valentine's Day.

Gianduia ( pronounced zhahn-doo-yah) is, from what I can figure, basically Nutella and these brownies have a little bit of Nutella in them, along with chopped hazelnuts. If you love Nutella, like we do around here, then you'll love these brownies.

The book says these are the best brownies you'll ever eat. Now, I'm really not a true brownie expert but there are a lot of brownies out there, and the variety is mind boggling...fudgey, cakey, double chocolatey, triple chocolatey, with stuff in them, and so on! So to say they're the best...well, you be the judge. You'll just have to make a batch to find out. I did halve the recipe easily and I baked the half batch in a loaf pan and it worked out fine.

Toast the hazelnuts first in a 350 oven for about 8 minutes, then wrap them in a kitchen towel and rub like crazy to get most of the skins off. ( Then take the kitchen towel outside and give it a good shake!) Don't worry if some of them don't give up their skins completely. Just do the best you can.

Chop up the chocolate...

Pulse the toasted hazelnuts to get them into small pieces and set them aside.

In a small bowl, you can sift together flour, baking powder and salt and set aside a minute.

In the top of a double boiler over barely simmering water, melt the butter, chocolates and Nutella, stirring til smooth. Then remove from the heat.

Transfer the melted chocolate mixture to a large bowl and let it cool a few minutes, then whisk in the sugar til combined well.

Whisk in the eggs, til mixture is glossy and smooth.

Stir in the flour mixture and hazelnuts til just combined.

Pour into your prepared pan, smoothing out the top and bake for 35 to 40 minutes or til a toothpick inserted into the center comes out clean.

Hazelnut Brownies or Gianuia Brownies (from "The Gourmet Cookie Book")

1 1/4 cups hazelnuts, about 6 1/4 ozs., toasted(see above)

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

1/4 cup AP flour

1/2 tsp. baking powder

Pinch salt

1/2 cup sugar

2 large eggs

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Preheat oven to 350. Line a 9" square baking pan with foil and butter lightly.

1. Pulse hazelnuts in a food processor til coarsely ground, bits should be about 1/8")

2. Chop chocolates into small pieces and, in a double boiler set over barely simmering water, melt the chocolate, butter and Nutella, stirring occasionally til smooth. Remove from heat and transfer to a medium bowl.

3. In a small bowl, sift flour, baking powder and salt. Set aside a minute.

4. Whisk sugar into chocolate mixture til well combined.

5. Add eggs, whisking til smooth and glossy.

6. Stir in flour mixture and hazelnuts til just combined.

7. Pour batter into pan and smooth out evenly. Bake for 35 to 40 minutes, or til a toothpick inserted into the center comes out clean.

Cool in pan for about 30 minutes, then lift brownies out and cool completely before cutting.