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!
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?
ReplyDeleteCelia - 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.
ReplyDeleteOh Suelle, where did you go in Cornwall? And more importantly did you have a good holiday?
ReplyDeleteMy brownies mostly come out flat, I quite like them like that, it's a good excuse to have a second one.
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.
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