1 1/4 cup hazelnuts (6 1/4 oz.)
4 oz. fine quality (Lindt works!) bittersweet chocolate (not unsweetened)
4 oz. fine quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella
1/2 cup all purpose flour
1/2 tsp. baking powder
1/2 cup sugar
2 large eggs
Preheat oven to 350 degrees and butter & flour a 9 inch square baking pan, knocking out excess flour. Toast & skin hazelnuts. In a food processor, pulse hazelnuts until coarsely ground, (bits should be about 1/8 inch).
Chop chocolates (NOT EATING AS YOU GO!) into small pieces and in a double boiler or metal bowl over a pot of barely simmering water melt chocolates with butter & Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch of salt. Add eggs, whisking until mixture is glossy & smooth. Stir in flour mixture and hazelnuts until just combined.
Pour batter into baking pan and bake in the middle of oven 35-40 minutes, or until tester comes out with moist crumbs adhering to it. Cool brownies completely in pan or on a rack and cut into 16 squares
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