Yesterday was nice and lazy. I had my Junior League project in the morning, then had lunch with Mr. Icing and watched Definitely Maybe (watch it - you'll like it - it's a little bittersweet but very cute. After yoga, we ordered Chinese for dinner, and watched Pineapple Express. (I should clarify, I do yoga- Mr. Icing plays basketball and is not really a yoga sort of person). :)
Today was more fun at Prepared Childbirth. Next week is the good week where we take the nursery tour and learn about the epidural. This week was a very non-gory video (really, it was 10 minutes and not graphic at all - thank God), and learning about positions that can be comfortable. (Emphasis on "can")! After fighting the pre-Oscar hordes at the grocery store, we're home with a roasting chicken, sleeping kitties and good t.v.
But, I did make Nutella brownies yesterday. And, I want to share them with you, because if you like Nutella, you will LOVE these brownies. Unlike the spread, you can make these and freeze individual portions - to ensure that you ALWAYS have some. (I'm fanatical about always having some sort of brownie frozen for easy desserts at the last minute). Plus, that way, I don't eat as many of them!
So, promise me you'll consider making these? They are so easy and delicious!
Gianduia Brownies (from Gourmet Magazine)
1/1/4 c. hazelnuts toasted, skinned and ground (I toast by putting in oven safe pan in 350 degree oven until they smell toasty and delicious. To skin, I put them in a clean tea towel and rub them - the skins mostly come off in the towel - then pulse a couple times in the food processor).
4 oz. bittersweet chocolate
3 oz. semi sweet chocolate (I think you can use chocolate bits)
1 stick butter (the recipe suggested unsalted, but I used salted)
1/4 c. Nutella
1/2 c. all purpose flour
1/2 tsp. baking powder
1/2 c. sugar
2 large eggs
- Preheat oven to 350 degrees and butter/flour 9" square pan.
- Toast and skin hazelnuts then pulse in processor or chop with knife until coarsley ground.
- Melt chocolate, Nutella and butter in double boiler or microwave until smooth. You may need to stir this a little bit.
- While melting chocolate, sift together flour and baking powder (if you used unsalted butter, I would think a pinch of salt would be good here too).
- Whisk sugar into chocolate/Nutella mixture until combined well. Add eggs, whisking again till mixture is smooth. Stir in flour and hazelnuts until just combined.
- Pour batter into prepared pan and bake in the middle of the oven. Gourmet says 35-45 minutes, but I baked mine for 30 and actually checked them at 25 - I really prefer brownies that aren't too dried out. I think 45 minutes would be too much, but it might depend on your oven. Let the brownies cool in the pan.
Here's what the final product looked like - and I can't tell you how good they were! I enjoyed mine warm - but I had another bite today cold - and even frozen, these are really delicious.