I’ve been wanting to make Nutella brownies for a while now. It seemed like such a good idea. What would be better than adding that delicious, chocolate-hazelnut confection to fudgy brownies?
I found this recipe from Gourmet magazine and knew it was the one to try. I bookmarked it, and even went so far as to print it. Somehow, I let it sit there for weeks without making them. Now, having made them, I’m sad I didn’t get to know these brownies sooner.
Most people describe brownies as either being cakey or fudgy. In my head, I understand the distinction, but in practice it seems that sometimes they can have characteristics of both.
To me, these brownies have a wonderful texture. They are dense (fudgy) but still a bit crumbly (cakey). Really, the best of both brownie worlds. As for the flavor, it’s chocolate and hazelnuts. Do I really need to elaborate?
Yield: 16 2-inch brownies
Prep Time: 30 minutes
Cook Time: 45 minutes
- 1 & 1/4 cups hazelnuts (about 6 & 1/4 ounces)
- 4 ounces bittersweet chocolate
- 3 ounces milk chocolate
- 1/2 cup unsalted butter
- 1/4 cup Nutella
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1/2 cup granulated sugar
- 2 large eggs
- Preheat oven to 350°. Butter and flour a 9-inch square baking pan. Tap out excess flour. Set pan aside.
- Place hazelnuts on a single layer on a baking sheet. Place in oven for 8-10 minutes, or until toasted and fragrant. Remove from oven and cool slightly. Rub hazelnuts with a towel to remove skins.
- Chop hazelnuts in a food processor until coarsely ground. Hazelnut pieces should be about 1/8-inch.
- Coarsely chop chocolates and place in the top of a double boiler. Melt with butter and Nutella over simmering water. Stir occasionally until smooth. Remove top bowl from heat for mixture to cool.
- Sift together flour, baking powder, and salt. Set aside.
- Whisk sugar into chocolate mixture, mixing well. Whisk in eggs until mixture is glossy and smooth. Stir in flour mixture and hazelnuts, stirring just until combined.
- Pour batter into prepared pan. Bake for about 35 minutes, or until a tester comes out with moist crumbs. Cool brownies completely in pan on a wire rack.
Recipe adapted from Epicurious.