Brownie Recipes and Pan Size
Be sure to use the right size pan. If the size is
off, the depth of the batter will change and the brownies will require a
different baking time.
Be sure to grease and flour the pan or the brownies are apt to stick to the pan.
Lining the pan with foil first makes it easy to get the brownies out of the pan.
Smooth the foil out the best you can. Make sure to grease the foil also. If you
make the foil long enough you can use it for handles to help remove the brownies
from the pan.
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
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