In the northwest corner of Italy is one of the most influential culinary regions of the world, Piedmont. Undulating hills are terraced with grape vines, truffles grow underground, and local woods offer baskets of the world’s best hazelnuts. Artisans blend cocoa beans for handmade chocolate, and combine dark rich chocolate with lightly toasted hazelnuts creating the flavor called Gianduja.
Nutella, the hazelnut cocoa spread, is a similar fusion still produced in this area. In tribute, satisfy your chocolate cravings with Gianduja Truffle Brownies with Nutella Drizzle. Enjoy these gluten-free brownies, made with almond flour, as dessert, as a snack, even for breakfast with an espresso or cappuccino. Decadent.
Measurement conversions include weight and/or volume since every baker prepares recipes differently. Important Chef’s Tips explain butter, sugar, eggs, and the best chocolate to choose for these brownies. Make by hand, with a handheld mixer, or with a stand mixer. Flavor and texture are excellent up to 4 days because of the quantity of unsweetened chocolate in the batter. Refrigerating fudgy truffle brownies maintains their texture and makes them easy to cut.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Baking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source. One PDF with photo. Makes 36 brownies cut in 1 1/2-inch/4-cm squares, or 16 brownies cut into 2-inch/5-cm squares. Bakes 1-inch/2.5-cm high. Bake Time: 45 to 50 minutes.