1 1/4 cups hazelnuts (about 6 1/4 ounces)
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella* (chocolate-hazelnut spread)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
2 large eggs
*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 until coarsely ground (bits should be about 1/8 inch).
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. Remove top of double boiler or bowl
While chocolates are melting, into a bowl sift together flour, baking powder,
and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add
eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and
hazelnuts until just combined.
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. Cool 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 cool room temperature, 5
Makes 16 brownies.
Gourmet - February 1998