|3||Plastic trash bags & ties||-|
|2||Water -gallon jugs|
|1||50-foot roll of 1/8 inch nylon rope|
|1||10×10 ft. plastic sheet|
|1 set||Extra clothing|
In a large mixing bowl, sift or whisk together flour, sugar, cocoa, and salt. Set aside.
Melt 1/2 cup butter then stir in hazelnut paste until smooth. Here's a side not on hazelnut paste. I use a very cream hazelnut praline paste that I purchase from a store in SLC called Callebaut pure hazelnut praline paste. It's amazing and cost $12.99 for 16 ounces. Gygi's ships so if you can't find any locally check them out. I purchase a few tubs at a time and put a couple in the freezer. The paste freezes really well…for like a year. If you don't want to mess with finding hazelnut praline paste, hazelnut butter can be used. Just use the creamiest you can find. Just note that the result will be just a little more grainy in texture, but the taste will be good.
Pour over flour mixture and stir until smooth.
Add eggs and stir just util smooth.
Evenly spread batter in 9 x 13-inch baking dish that has been lined with parchment. If you don't have or want to use parchment, butter and flour bottom and sides of pan. Bake in a preheated 350F degree oven for 30 minutes. Do not over bake. Remove from oven and allow to cool completely.
To make the hazelnut ganache and toasted hazelnuts you will need:
Coarsely chop hazelnuts.
Melt 1/2 tablespoon of butter in a skillet over medium heat. Add hazelnuts, sprinkle with a few pinches of flaked sea salt. Stir hazelnuts until beginning to brown and smell toasted. Remove from heat to cool.
To make the wonderful ganache topping, place a bowl over a pan of simmering water (not a heavy boil). Once the chocolate begins to melt, stir until creamy and smooth.
Stir in hazelnut paste.
Spread over cooled brownies and sprinkle with buttered hazelnuts. Allow ganache to completely set before cutting, which is really hard. I had to cut a corner off to eat right away, but the ganache would run off if the entire batch was cut into squares. This would defeat the thick "gianduja experience".
Chocolate and hazelnuts are such an addicting combination for me. I won't tell you how many buttered hazelnut chocolate brownies I have eat while photographing pictures. Let's just say I'm glad I had enough to photograph.
Here's a tip:
If you avoid dairy, no worries. Substitute the butter in the batter with coconut oil and cream in the ganache for coconut milk. It's that easy.Cookbook Recipe 11480