Gianduia Brownies
Indulge in the rich, nutty decadence of Gianduia Brownies, a luxurious twist on the classic treat that combines silky hazelnut spread and deep bittersweet chocolate for an irresistible flavor pairing. These fudgy brownies are elevated with the addition of toasted hazelnuts, providing a delightful crunch in every bite. With a perfectly balanced sweetness from granulated and brown sugar, and a hint of cocoa's earthy richness, these brownies are as indulgent as they are easy to make. Ready in under an hour and ideal for any occasion, they’re perfect for hazelnut lovers and chocolate enthusiasts alike. Serve them warm with a scoop of vanilla ice cream or enjoy them as an afternoon pick-me-up with your favorite coffee or tea.
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 200 grams Bittersweet chocolate (chopped)
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 200 grams Hazelnut spread (such as Nutella)
- 120 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 80 grams Chopped hazelnuts (toasted)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium-sized saucepan, melt the unsalted butter over low heat. Once melted, add the chopped bittersweet chocolate and stir until smooth and glossy. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and brown sugar. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
Add the slightly cooled chocolate mixture to the sugar and egg mixture, stirring until well combined.
Gently fold in the hazelnut spread until fully incorporated.
Sift the all-purpose flour, unsweetened cocoa powder, and salt into the wet mixture. Using a spatula, fold until just combined. Be careful not to overmix.
Gently fold in the toasted chopped hazelnuts for added texture and flavor.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake as the brownies should remain fudgy.
Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang.
Slice into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 118 mg | 5% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 40.4 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 304 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
