Ingredients with Measurements:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup gianduja chocolate, chopped into small pieces
Special equipment needed:
- 8x8 inch baking pan
- Mixing bowl
- Whisk or electric mixer
- Spatula
- Knife
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Grease an 8x8 inch baking pan with butter or cooking spray.
3. In a mixing bowl, whisk together the melted butter and granulated sugar until smooth.
4. Add the eggs and whisk until well combined.
5. Sift in the flour, cocoa powder, and salt. Mix until just combined.
6. Fold in the gianduja chocolate pieces.
7. Pour the batter into the prepared baking pan and smooth out the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the brownies cool in the pan for 10 minutes before removing them and placing them on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 9-12 brownies
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 7g
Cholesterol: 60mg
Sodium: 80mg
Total carbohydrates: 34g
Dietary fiber: 2g
Sugars: 25g
Protein: 3g
Substitutions for ingredients:
- Gianduja chocolate can be substituted with hazelnut chocolate or Nutella spread.
Variations:
- Add chopped hazelnuts or walnuts to the batter for extra crunch.
- Top the brownies with a layer of melted gianduja chocolate or chocolate ganache.
- Add a pinch of cinnamon or espresso powder to the batter for extra flavor.
Tips and tricks:
- Make sure to use good quality gianduja chocolate for the best flavor.
- Do not overmix the batter, as this can result in tough brownies.
- Let the brownies cool completely before cutting them to prevent them from falling apart.
Storage instructions:
- Store the brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the brownies tightly in plastic wrap and freeze for up to 3 months.
Reheating instructions:
- To reheat the brownies, place them in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the brownies with powdered sugar before serving.
- Cut the brownies into bite-sized pieces and serve them on a platter for a party.
Garnishes:
- Top the brownies with whipped cream or vanilla ice cream.
- Sprinkle chopped hazelnuts or cocoa powder on top.
Pairings:
- Serve the brownies with a glass of milk or a cup of coffee.
Suggested side dishes:
- Fresh fruit, such as strawberries or raspberries, make a great accompaniment to the brownies.
Troubleshooting advice:
- If the brownies are too dry, try adding an extra tablespoon of melted butter to the batter.
- If the brownies are too wet, try reducing the amount of eggs or flour in the recipe.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the brownies.
- Store the brownies properly to prevent spoilage.
Food history:
- Gianduja chocolate originated in Turin, Italy in the 19th century and is made with a combination of hazelnuts and chocolate.
Flavor profiles:
- Gianduja brownies have a rich chocolate flavor with a nutty undertone from the gianduja chocolate.
Serving suggestions:
- Serve the brownies warm or at room temperature with your favorite beverage.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Rich, Creamy, Nutty, Chocolatey, Sweet