Ingredients with Measurements:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup gianduja chocolate, chopped
Special equipment needed:
- 8x8 inch baking pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
2. In a large mixing bowl, whisk together the melted butter, sugar, cocoa powder, and salt until well combined.
3. Add the eggs and vanilla extract to the mixture and whisk until smooth.
4. Gradually add the flour to the mixture and stir until just combined.
5. Fold in the chopped gianduja chocolate.
6. Pour the batter into the prepared baking pan and smooth out the top with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the brownies cool completely in the pan before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F (175°C)
Serving size:
Makes 9-12 brownies
Nutritional information:
Calories: 250
Fat: 13g
Carbohydrates: 32g
Protein: 3g
Sodium: 120mg
Sugar: 25g
Substitutions for ingredients:
- Gianduja chocolate can be substituted with hazelnut chocolate or milk chocolate.
Variations:
- Add chopped hazelnuts to the batter for extra crunch.
- Top the brownies with a layer of melted gianduja chocolate before serving.
Tips and tricks:
- Use a serrated knife to cut the brownies for clean edges.
- Store the brownies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the brownies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the brownies on a platter with a dusting of powdered sugar and a drizzle of melted gianduja chocolate.
Garnishes:
- Chopped hazelnuts
- Whipped cream
- Fresh berries
Pairings:
- Coffee
- Hot chocolate
- Red wine
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Chocolate mousse
Troubleshooting advice:
- If the brownies are too dry, try adding an extra egg to the batter.
- If the brownies are too wet, try reducing the amount of butter in the recipe.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Gianduja is a type of chocolate that originated in Turin, Italy in the 19th century. It is made with a combination of chocolate and hazelnut paste.
Flavor profiles:
Rich, chocolatey, nutty
Serving suggestions:
Serve the brownies warm with a scoop of vanilla ice cream and a drizzle of melted gianduja chocolate.
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Taste: Rich, Creamy, Nutty, Chocolatey, Sweet