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!