Sunday, April 10, 2011

Chocalong : Gianduja Brownies

I knew that I wouldn't get away with just the Chocolate Infused Vodka for the Irish Foodies Chocalong, so I decided to gild a classic decadent brownie with a really easy, but delicious Gianduja topping.  Gianduja sounds very posh, but it's just a mixture of chocolate & hazelnut - in this case, Nutella, chopped roasted hazelnuts & some lovely dark 70% chocolate.

This recipe easily makes 24 brownies, so if you don't have a giant brownie pan, use two loose-bottomed deep cake tins.  Although this mixture doesn't contain any raising agents like baking powder or bicarbonate of soda, it definitely rises in the oven, so don't take a shortcut & use a shallow tin - you'll only spend the next few hours cleaning brownie mix out of the oven & swearing loudly...

By the way, if you don't like hazelnuts, don't stress.  The unadorned brownie is stunningly moist, squidgy & delicious when it's naked.  I'm just pimping my brownie...




Gianduja Brownies

300g Butter
300g Dark Chocolate, in small pieces
5 large Eggs
450g Caster Sugar
1 tbsp Vanilla Extract
200g Plain Flour
1tsp Salt

Gianduja Topping
4tbsp Nutella
75g Roasted Chopped Hazelnits
75g Chocolate, chopped


Preheat your oven to 180c/Gas Mark 4


Melt the chocolate & butter together - either using a bain marie or in a microwave (I find about 5 minutes on 30% power melts it perfectly). Stir well & allow to cool.


Beat the eggs, sugar & vanilla together until thick & the mixture coats the back of a spoon.


Now beat in the cooled chocolate & butter.


Finally, fold in the flour & salt and pour the brownie mixture into a lined tin.


Bake for 20-25 minutes until the top has crusted over & is starting to crack.  Remove from the oven & allow to cool for 15 minutes before adding the Gianduja topping.


This part is very simple.  Spread the top of the brownie with the Nutella, sprinkle with the hazelnuts and chocolate & put it back into the oven for 5-7 minutes at 180c/Gas Mark 4 until the chocolate has melted.



Allow to cool for at least an hour before putting it into the fridge for an hour to let the chocolate set.




The brownie will be dense & fudgy in the centre... and utterly delicious!

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