Sunday, 10 October 2010

Gianduia Brownies

Unfortunately, by the time these Gianduia (Nutella and Hazelnut) Brownies  (recipe from Epicurious) were cooked, cooled and cut, the light conditions weren't right for a photograph. It was also the day before I went off to Cornwall for a week's holiday, so I never did get a photograph of them.

From what I remember of them, the flavour was excellent but the brownies were a little too cake-like and crumbly for my taste. However, here's the gripe - why do so many American brownie recipes produce such shallow brownies? I cooked these in a 8" square pan, rather than the 9" one stipulated in the recipe, and they were still shallower than I like. I think a shallow brownie looks so mean on a plate!

Here's what they should look like - carefully photographed to avoid showing any scale, I think!

4 comments:

figjamandlimecordial.com said...

They do look yummy, Suelle! I think all the brownie recipe we make are flat - I wonder if that makes them more or less fudgy?

Suelle said...

Celia - I prefer the fudgy texture of a brownie which doesn't rise too much, but I still like a cooked brownie to be about an inch (2.5cm) deep. These were only about half that - as you can see in the second photograph which has a cross section of a whole hazelnut in one of the brownies.

Choclette said...

Oh Suelle, where did you go in Cornwall? And more importantly did you have a good holiday?

My brownies mostly come out flat, I quite like them like that, it's a good excuse to have a second one.

Suelle said...

Hi Choclette. We had a really good week in Cornwall - dry and warm during the days. We stayed in a farm cottage near St Austell, near to the Eden Project, which was the main attraction of the holiday.