Nutella Brownies


1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup hazelnuts
2 ounces unsweetened chocolate, finely chopped
1/4 cup Nutella
2/3 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 tablespoon hazelnut liqueur (Frangelico), optional


Preheat oven to 350 degree F. Line an 8-inch square pan with foil, leave extra foil overhanging on two sides of pan, grease the foil and set aside. Combine the flour, baking powder, and salt in a small bowl.
Toast hazelnuts in the oven until fragrant, about 10 minutes. Immediately dump them in a clean kitchen, let cool for 10 to 15 minutes. Rub hazelnuts vigorously with towels to remove skins. Some skins will still stick to the nuts, which is fine. Roughly chop, and set aside.
Fill the bottom of a double boiler with 1 inch of water and bring to a simmer over medium heat. Combine the butter, chocolate, and Nutella in the top double boiler. Whisk the mixture occasionally until it’s completely melted. Set aside to cool slightly.
Whisk together the sugar and egg in a large bowl. Using a wooden spoon, stir in the chocolate mixture and the vanilla, then stir in the flour mixture until just incorporated. Stir in the chopped hazelnuts.
Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until just set. Cool completely in the pan on a wire rack. Lift brownies out by the foil and cut into 16 squares.


Source: adapted from The Only Bake Sale Cookbook You’ll Ever Need by Laurie Goldrich Wolf and Pam Abrams


16.0 brownies


Wednesday, February 2, 2011 - 9:53pm


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