Ingredients with Measurements:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Gianduiotto chocolate, chopped
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
2. In a medium saucepan, melt the butter over low heat. Add the sugar and stir until combined.
3. Pour the butter and sugar mixture into a large mixing bowl. Add the eggs and beat with an electric mixer until well combined.
4. Add the cocoa powder, salt, baking powder, espresso powder, and vanilla extract to the mixing bowl. Beat until smooth.
5. Gradually add the flour to the mixing bowl, beating until just combined.
6. Fold in the chopped Gianduiotto chocolate.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the brownies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
12-16 brownies
Nutritional information:
Calories per serving: 380
Fat per serving: 19g
Carbohydrates per serving: 51g
Protein per serving: 5g
Substitutions for ingredients:
- Gianduiotto chocolate can be substituted with hazelnut chocolate or dark chocolate.
Variations:
- Add chopped hazelnuts to the batter for extra crunch.
- Top the brownies with a layer of Nutella before baking for a hazelnut twist.
- Add a pinch of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Use room temperature eggs for best results.
- Don't overmix the batter, as this can result in tough brownies.
- Allow the brownies to cool completely before cutting them to prevent them from falling apart.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the brownies, place them in a microwave-safe dish and heat for 10-15 seconds.
Presentation ideas:
Serve the brownies on a platter with a dusting of powdered sugar and a drizzle of chocolate sauce.
Garnishes:
Garnish the brownies with chopped hazelnuts or a dollop of whipped cream.
Pairings:
Serve the brownies with a glass of milk or a cup of coffee.
Suggested side dishes:
The brownies are rich and decadent on their own, but can be paired with fresh fruit or a scoop of vanilla ice cream for a balanced dessert.
Troubleshooting advice:
- If the brownies are too dry, try adding an extra egg or a tablespoon of milk to the batter.
- If the brownies are too moist, try reducing the amount of butter or cocoa powder in the recipe.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Wash your hands and all surfaces thoroughly before and after handling raw eggs.
Food history:
Gianduiotto is a type of chocolate that originated in Turin, Italy in the 19th century. It is made with a combination of cocoa powder and hazelnut paste, giving it a rich, nutty flavor.
Flavor profiles:
The Gianduiotto chocolate adds a nutty, rich flavor to the fudgy brownies.
Serving suggestions:
Serve the brownies warm with a scoop of vanilla ice cream for a decadent dessert.
Related Categories
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Region: Italian
Taste: Rich, Chocolatey, Nutty, Sweet, Creamy