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Add a photoServings: 12
Ingredients
- 1 1/4 c. hazelnuts (about 6 1/4 ounce.)
- 4 ounce fine-quality bittersweet chocolate (not unsweetened)
- 3 ounce fine-quality lowfat milk chocolate
- 1 stk (1/2 c.) unsalted butter
- 1/4 c. Nutella*
- 1/2 c. all-purpose flour
- 1/2 tsp baking pwdr
- 1/2 c. sugar
- 2 lrg Large eggs
Directions
- *Available at specialty foods shops and many supermarkets
- 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 till coarsely grnd (bits should be about 1/8 inch). Chop chocolates into small pcs and in a double boiler or possibly a metal bowl set over a saucepan of barely simmering water heat chocolates with butter and Nutella, stirring occasionally till smooth.
- Remove top of double boiler or possibly bowl from heat. While chocolates are melting, into a bowl sift together flour, baking pwdr, and a healthy pinch salt.
- Whisk sugar into chocolate mix till combined well. Add in Large eggs, whisking till mix is glossy and smooth. Stir in flour mix and hazelnuts till just combined. Pour batter into baking pan and bake in middle of oven 35 to 40 min, or possibly till a tester comes out with moist crumbs adhering to it. Cold 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 cold room temperature, 5 days.
- Makes 16 brownies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 12 servings | |
| Calories 199 | |
| Calories from Fat 120 | 60% |
| Total Fat 13.72g | 17% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 68mg | 3% |
| Potassium 82mg | 2% |
| Total Carbs 17.13g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 11.98g | 8% |
| Protein 2.81g | 4% |
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