Hazelnut & Nutella Brownies

Once again, our weather is all over the place. Two days ago, it was 100*F or about 39*C. Yesterday, it was cool and rainy. I took advantage of the cooler weather and did some baking. I haven’t been baking or eating a lot of sweets for quite some time, but I still enjoy baking, so every now and then I just have to do it. I made some hazelnut & Nutella brownies.

Usually, I just stick with the tried and true Ghirardelli Brownie mix, but I found a recipe to make them from scratch that I wanted to try. Mine are good, and I hate to admit it, but the Ghirardelli ones are better. It’s hard to beat perfection. I know all the effort that goes into perfecting these mixes, especially if they are good and tried and true. My pastry chef instructor from culinary school, Chef Rudy Rosier, was one of the master chefs who helped create some of these boxed masterpieces. But if you do decide to make your own brownies from scratch, this is still a very good recipe, producing very good brownies.

Hazelnut & Nutella Brownies

It’s been so long since I’ve actually made brownies from scratch, I almost forgot about the layering process involved. 🙂

The Bottom Brownie Layer

Preheat the oven to 350* F or 180*C.

Spray a 9×9 baking dish with cooking spray.

1/2 cup chocolate chips

1/4 stick butter

1 egg

1/2 cup sugar

1 TBSP Frangelico or other hazelnut liqueur

1/2 cup flour

1/2 cup coarsely chopped hazelnuts

Melt the chocolate and butter together in a saucepan until smooth and creamy. It’s recommended to use a double boiler, but it’s not necessary if you you are stirring it constantly. Once it’s all melted together and creamy, let it cool for a couple of minutes before adding it to the sugar mixture.

While the chocolate and butter mixture is cooling, whisk together the rest of the ingredients together, then add the chocolate mixture and nuts and blend together. Once everything is mixed together, evenly poor it into the prepared pan.

Hazelnut Truffle Layer

3/4 stick butter

6 oz chocolate chips

1/2 cup heavy whipping cream

1/4-1/3 cup Nutella

1/4 cup sugar

pinch of salt

1 tsp vanilla

1 egg

2 egg yolks

Once again, melt the butter, chocolate chips, Nutella and cream, mixing until smooth and creamy, and let it cool again before mixing it with the other ingredients.

Whisk the other ingredients together, like before, and once the chocolate mixture has cooled, mix everything together.

Pour it evenly over the bottom layer and place in the oven and bake for about 30 minutes, or until it is set and no longer shiny.

Let the brownies cool completely, then place in the refrigerator for at least 2 hours before slicing. Then slice and top with powdered sugar and enjoy.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.